Curry and jerk make a very fine couple: Fiery Jamaican pork is cooled by a bright, savory peach relish that mellows nicely if you chill it overnight.

SERVES 4– Active 30 min– Start to finish 3 hours

  • 3 scallions (white and pale green parts only), trimmed
  • 2 tbsp chopped thyme
  • 2 tsp Kosher salt
  • 1/2 tsp ground allspice
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1 tbsp molasses (not robust or blackstrap)
  • 1 tsp scotch bonnet or habanero hot  sauce,or to taste
  • 2 pork tenderloins (1 3/4 to 2 lb total)
  • 2 tbsp vegetable oil for basting
  • special equipment

instant read thermometer


  1. Combine scallions,thyme, salt, allspice,pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, at least 2 hours. Bring to room temperature before grilling.


Prepare grill for indirect-heat cooking over medium hot charcoal (medium heat for gas)

Discard marinade in dish, then brush pork lightly with vegetable oil. Oil grill rack, then grill pork over area with no charcoal underneath (or over unlit burner), covered, turning occasionally, until thermometer inserted diagonally into center of pork registers 145*, 15 to 25 minutes.

Transfer pork to a cutting board; let stand, loosely covered, 15 minutes. (Internal temperature

will rise to about 155*F.) Serve with curried relish.


Cut a shallow X in bottoms of 1 1/2 lb firm-ripe peaches and 1/2 lb tomatoes with a paring knife and blanch in 2 batches in a 4-qt saucepan of boiling water 10 seconds. transfer with a slotted spoon to an ice bath until cool enough to handle. Peel peaches and tomatoes. Halve peaches and pit; cut into 1 -inch pieces. Coarsely chop tomatoes.

Cook 1/2 cup chopped red onion, 1 tbsp minced peeled fresh ginger, and 1 tsp Kosher salt in 1 tbsp vegetable oil in a 3 qt saucepan over medium heat, stirring occasionally, until softebned, 3 to 4 minutes. Add 1  1/2  curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with juices, 2 tbsp sugar, and 1 tbsp lime juice. Simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender, about 8 minutes.

Cool, uncovered, in a bowl, then chill, covered, at least 2 hours. Makes 3 cups.


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