Grilled Jerk Pork with Curried Peach Relish

Ingredients

• 0.3 teaspoon pepper black
• 1.5 teaspoons curry powder 
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon thyme sprigs fresh chopped
• 0.5 teaspoon ground allspice 
• 1 teaspoon hot sauce to taste
• 1 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime fresh
• 1 tablespoon blackstrap molasses (not robust or blackstrap)
• 1.5 lb peaches 
• 2  pork tenderloin 
• 0.5 cup onion red chopped (1 medium)
• 3  spring onion white green trimmed ( and pale parts only)
• 2 tablespoons sugar 
• 0.5 lb tomatoes 
• 1 tablespoon vegetable oil 
• 2 tablespoons vegetable oil for basting

Equipment

• bowl
• sauce pan
• knife
• blender
• grill
• kitchen thermometer
• slotted spoon
• grill pan
• cutting board

Directions

1. 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.
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. Peel peaches and tomatoes, then halve peaches lengthwise and pit.
3. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
4. Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
5. Add curry powder and cook, stirring constantly, 1 minute.
6. 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.
7. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
8. 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, 8 hours. Bring to room temperature before grilling.
9. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
10. 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.
11. Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155F.)
12. Serve pork with relish.
13. Grilling Procedure
14. Hot: When you can hold your hand there for 1 to 2 seconds
15. Medium-hot: 3 to 4 seconds
16. Low: 5 to 6 seconds
17. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
18. *Available at most supermarkets and kitchenmarket.com.
19. Cooks' notes: If you aren't able to grill outdoors, pork can be cooked in a hot lightly oiled well-seasoned large ridged grill pan until thermometer inserted diagonally into center of meat registers 145F, 15 to 25 minutes. Relish can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.