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1
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.
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2
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.
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3
Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
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4
Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
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5
In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
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6
Add in curry powder and cook stirring constantly for 1 minute.
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7
Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
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8
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).
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9
Transfer to a bowl and cool to room temperature.
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10
Cover and refrigerate overnight.
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11
For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
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12
Place the pork in a glass dish and rub the marinade all over on all sides.
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13
Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
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14
IMPORTANT; bring the pork to room temperature before grilling.
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15
Prepare the grill to medium-hot.
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16
Discard any marinade in the dish, then brush the pork lightly with oil.
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17
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).
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18
Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
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19
Serve the grilled pork with prepared chilled peach relish.
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20
DELICIOUS!
