Jerk Pork with Peach Relish Recipe

Name: Jerk Pork with Peach Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15.25 ounce) can Del Monte Sliced Peaches in Heavy Syrup or Del Monte Lite Sliced Peaches; 1 small onion, coarsely chopped; 1 tablespoon fresh thyme leaves; 1/4 cup cider vinegar; 2 cloves garlic, halved; 4 teaspoons grated fresh ginger; 2 tablespoons soy sauce; 2 teaspoons Jamaican jerk seasoning; 1/2 teaspoon ground habanero chili pepper or cayenne pepper; 2 (16 ounce) pork tenderloins; 1/3 cup finely chopped red onion; 1/2 teaspoon finely shredded lime zest; 1 tablespoon lime juice; Salt and black pepper; Fresh thyme leaves (optional)

Servings: persons

1 (15.25 ounce) can Del Monte Sliced Peaches in Heavy Syrup or Del Monte Lite Sliced Peaches
1 small onion, coarsely chopped
1 tablespoon fresh thyme leaves
1/4 cup cider vinegar
2 cloves garlic, halved
4 teaspoons grated fresh ginger
2 tablespoons soy sauce
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon ground habanero chili pepper or cayenne pepper
2 (16 ounce) pork tenderloins
1/3 cup finely chopped red onion
1/2 teaspoon finely shredded lime zest
1 tablespoon lime juice
Salt and black pepper
Fresh thyme leaves (optional)

1
Drain canned peaches, reserving 1/3 cup of the syrup.
2
Combine reserved syrup, onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce, jerk seasoning and ground habanero pepper in a blender.
3
Blend until smooth.
4
Transfer to a large resealable plastic bag set in a shallow dish.
5
Add pork tenderloins; seal bag.
6
Turn tenderloins to coat.
7
Chill for 4 to 24 hours, turning bag occasionally.
8
Meanwhile, for the Peach Relish, chop the drained peach slices.
9
Combine chopped peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime juice in a medium bowl.
10
Season to taste with salt and black pepper.
11
Cover and chill up to 24 hours.
12
For a charcoal grill, arrange hot coals around a drip pan.
13
Test for medium-high heat above pan.
14
Remove pork from marinade; lightly sprinkle with additional salt and black pepper.
15
Place on grill rack over drip pan.
16
Grill, covered, for 25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a gas grill, preheat grill.
17
Reduce heat to medium-high.
18
Adjust for indirect grilling.
19
Grill as above.)
20
Remove meat from grill; cover with foil and let stand for 10 minutes.
21
Slice and serve with Peach Relish.
22
If desired, top with additional thyme.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15.25 ounce) can Del Monte Sliced Peaches in Heavy Syrup or Del Monte Lite Sliced Peaches, 1 small onion, coarsely chopped, 1 tablespoon fresh thyme leaves, 1/4 cup cider vinegar, and more.

Yes, Jerk Pork with Peach Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Pork with Peach Relish

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