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Grilled jerk pork tenderloin with curried peach relish from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • scallions
  • ground allspice
  • curry powder
  • fresh ginger
  • limes
  • molasses
  • red onions
  • peaches
  • thyme
  • tomatoes
  • pork tenderloin
  • hot pepper sauce

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Notes about this recipe

  • Laura on October 14, 2014

    Pg. 543. I made this as a way to use up the last of the season's peaches. Both the pork and the relish were delicious. As the relish was cooking it smelled kind of odd to me, but when pulled from the fridge and served 7 hours later, the odd smell was gone and it made a lovely accompaniment to the pork. For the marinade I substituted regular Tabasco for the Scotch Bonnet or Habanero pepper sauce because I didn't feel like running to the store for that one ingredient. Also, the recipe calls for not-robust molasses, but all I could find was unsulphured blackstrap molasses. The marinade does not seem to have suffered as a result. The pork would have been phenomenal if grilled, but since I don't have a grill, I pan-seared the tenderloin and then put it in the oven at 400 for about 15 minutes. Turned out perfectly. I would definitely make this again.

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