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1
Make relish: Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds.
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2
Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle.
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3
Peel peaches and tomatoes, then halve peaches lengthwise and pit.
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4
Cut peaches into 1-inch pieces.
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5
Coarsely chop tomatoes.
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6
Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
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7
Add curry powder and cook, stirring constantly, 1 minute.
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8
Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes.
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9
Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
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10
Marinate pork: Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth.
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11
Put pork in a nonreactive dish and rub all over with marinade.
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12
Marinate, covered and chilled, turning occasionally, 8 hours.
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13
Bring to room temperature before grilling.
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14
Grill pork: Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145F, 15 to 25 minutes.
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15
Transfer pork to a cutting board and let stand 15 minutes.
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16
(Internal temperature will rise to about 155F.)
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17
Serve pork with relish.
