Jerk Pork with Peach Relish Recipe -
Jerk Pork with Peach Relish Recipe
  • READY IN ABOUT 5 hrs

Jerk Pork with Peach Relish

Recipe by  

"Marinated in a sweet and spicy mixture, these pork tenderloins are grilled and served with ginger-lime peach relish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    4 hrs 55 mins


  1. Drain canned peaches, reserving 1/3 cup of the syrup. Combine reserved syrup, onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce, jerk seasoning and ground habanero pepper in a blender. Blend until smooth. Transfer to a large resealable plastic bag set in a shallow dish. Add pork tenderloins; seal bag. Turn tenderloins to coat. Chill for 4 to 24 hours, turning bag occasionally.
  2. Meanwhile, for the Peach Relish, chop the drained peach slices. Combine chopped peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime juice in a medium bowl. Season to taste with salt and black pepper. Cover and chill up to 24 hours.
  3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Remove pork from marinade; lightly sprinkle with additional salt and black pepper. Place on grill rack over drip pan. Grill, covered, for 25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.) Remove meat from grill; cover with foil and let stand for 10 minutes. Slice and serve with Peach Relish. If desired, top with additional thyme.
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  • Oven Method: Prepare as directed through Step 2. Remove pork from marinade and place on a rack in a roasting pan. Roast, uncovered, in a 425 degree F oven for 30 to 40 minutes. Let stand and serve as above.

Reviews More Reviews

May 25, 2014

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.

Feb 22, 2014

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.


9 Ratings

Feb 18, 2014

You really wouldn't expect this to be good but I can tell you that this will blow your mind once you try it.

Jan 02, 2015

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!

Dec 31, 2014

Delicious! I cooked the loin in my slow cooker. I pulled it then served it with Cole slaw and rice. Husband loved it!

Oct 22, 2014

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.

May 03, 2015

LOVE! Who knew how good onion, peaches, and lime zest could be? Now I do, and this will be a regular!


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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