Grilled Jerk Pork Tenderloin with Curried Peaches
The pork tenderloins are marinated in a Caribbean-flavored paste, then grilled to sear with smoky flavor.
Serves: 8
Cook Time: 45 Minutes
Ingredients
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Grilled Jerk Pork Tenderloin:
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2 (3/4 - to 1-pound) Smithfield Pork Tenderloins
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2 green onions, sliced
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1/2 to 1 seeded jalapeno
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2 tablespoons chopped fresh thyme
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2 teaspoons Kosher salt
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1/2 teaspoon ground allspice
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1/4 teaspoon black pepper
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2 tablespoons fresh lime juice
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1 tablespoon unsulfured molasses
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Grilled Curried Peaches
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Grilled Curried Peaches:
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2 tablespoons fresh lemon juice
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2 tablespoons honey
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1/2 teaspoon curry powder
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1/8 teaspoon Kosher salt
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1/8 teaspoon red pepper
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3 to 4 peaches, peeled, pitted and halved
Steps
Grilled Jerk Pork Tenderloin:
Combine green onion, jalapeno, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender; process until smooth. Put pork in a non-reactive dish and rub all over with marinade. Cover and refrigerate at least 8 hours, turning occasionally. Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place tenderloins on grate. Grill 25 to 30 minutes for medium, 160 degrees F. on an instant read thermometer, turning occasionally; centers will be slightly pink. Let the tenderloin rest for 10 minutes. Slice and serve with Grilled Curried Peaches.
Grilled Curried Peaches:
Combine lemon juice, honey, curry powder, salt and red pepper in a bowl; stir well. Brush 2 tablespoons all over peaches. Reserve remaining mixture for brushing. Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place peaches on grate. Grill 6 to 7 minutes on each side or until tender and marked, brushing with remaining mixture. (These can be grilled with the sweet curry-brushed peaches alongside the tenderloins below to add fresh flavor and vibrant color to the meal.) Transfer peaches to a cutting board, and slice.
Recipe and photo by Smithfield.
