Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney
- Ready In:
- 24hrs 25mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
FOR THE PEACH TOMATO CHUTNEY
- 3 lbs firm ripe peaches
- 1 lb tomatoes
- 1 large red onion
- 1 1⁄2 tablespoons minced fresh ginger
- 1 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- 2 1⁄2 teaspoons curry powder
- 4 tablespoons sugar
- 2 tablespoons lime juice
-
FOR THE PORK
- 3 scallions, trimmed (use white and pale green part only)
- 1 tablespoon chopped fresh thyme
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 1⁄2 tablespoons molasses (not blackstrap)
- 1 teaspoon hot sauce (Tabasco is good, or to taste)
- 2 pork tenderloin
- 4 tablespoons vegetable oil, for basting
directions
- For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
- Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
- Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
- Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
- In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
- Add in curry powder and cook stirring constantly for 1 minute.
- Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
- Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
- Transfer to a bowl and cool to room temperature.
- Cover and refrigerate overnight.
- For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
- Place the pork in a glass dish and rub the marinade all over on all sides.
- Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
- IMPORTANT; bring the pork to room temperature before grilling.
- Prepare the grill to medium-hot.
- Discard any marinade in the dish, then brush the pork lightly with oil.
- Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
- Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
- Serve the grilled pork with prepared chilled peach relish.
- DELICIOUS!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!