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.
This was extremely good! My only change was to use a single, one lb. tenderloin, but I used the ingredients exactly as written. I used the oven cook method at the bottom of the recipe. Took about 30 minutes to reach temperature. The relish sounds odd, but it makes the dish. We ate every bite!
Delicious! I cooked the loin in my slow cooker. I pulled it then served it with Cole slaw and rice. Husband loved 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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