Recipe by Del Monte
"Marinated in a sweet and spicy mixture, these pork tenderloins are grilled and served with ginger-lime peach relish."
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1 (15.25 ounce) can
Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
onion, coarsely chopped
fresh thyme leaves
grated fresh ginger
Jamaican jerk seasoning
ground habanero chili pepper or cayenne pepper
2 (16 ounce)
finely chopped red onion
finely shredded lime zest
Salt and black pepper
Fresh thyme leaves
I had a lot of tenderloin I had purchased at a great price, I have a few recipes but we were growing a little tired of the same ole, same ole. I will admit, I made a mistake when I put this marinade together, I was a little distracted and I dumped my peaches into the processor with the marinade ingredients. Not one to waste I just went with it. I placed my tenderloin in a zipper bag, poured my marinade in, tossed it around and put it to rest in the fridge. I turned it a few times in the next 36 hours and the aroma was insanely beautiful. Finally the time came to grill this up, I cooked it until it had a bark on it but was still juicy. When I took it off I immediately placed it in a container with a top to seal in the steam and let the flavor rest and set in. I let this rest for a hour, then sliced it on our meat slicer to get uniform thickness. The juice stayed intact and was plentiful. Since I had used my peaches in my marinade by mistake I made the salsa with some mango we had on hand. This is a huge hit, and now will become one of our favorite pork tenderloin dishes ever. My meat and potatoes guys enjoyed this until they were so full they needed a nap.
Excellent recipe! Indirect grilled for about 20 minutes then direct until done. I like heat so will jack that up a bit next time but really good without any changes.
You really wouldn't expect this to be good but I can tell you that this will blow your mind once you try it.
Oink!!! I marinaded two pork tenderloins for nearly 24 hours. Only 1/4 of what I grilled left. Mind you I packed a lunch with some of the leftover, but still. Couldn't find Jamaican jerk seasoning so had to make my own. Next time I will up the heat. The relish is yum-my! Served with roasted potatoes, carrots and onion. Very nice fall fare.
* Percent Daily Values are based on a 2,000 calorie diet.
Jerk Pork with Peach Relish
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 50
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