Grilled Jerk Pork With Curried Peach Relish

• 1 1/2 lb firm-ripe peaches
• 1/2 lb tomatoes
• 1/2 cup chopped red onion (1 medium)
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons curry powder
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 3 scallions (white and pale green parts only), trimmed
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses (not robust or blackstrap)
• 1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
• 2 pork tenderloins (1 3/4 to 2 lb total)
• 2 tablespoons vegetable oil for basting
• an instant-read thermometer

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. 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. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
2. Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. 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. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
3. 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.
4. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
5. 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 145u0b0F, 15 to 25 minutes.
6. Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155u0b0F.) Serve pork with relish.
7. If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
8. Hot: When you can hold your hand there for 1 to 2 seconds
9. Medium-hot: 3 to 4 seconds
10. Low: 5 to 6 seconds
11. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
12. *Available at most supermarkets and kitchenmarket.com.

peaches, tomatoes, red onion, fresh ginger, kosher salt, vegetable oil, curry powder, sugar, lime juice, scallions, thyme, kosher salt, ground allspice, black pepper, lime juice, molasses, scotch, pork, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/grilled-jerk-pork-with-curried-peach-relish-232488 (may not work)