Jerk Pork with Peach Relish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 3, 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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Reviewed: Jan. 2, 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!
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Cooking Level: Expert

Living In: Buford, Georgia, USA
Reviewed: 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!
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Reviewed: 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.
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Reviewed: 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.
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Reviewed: 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.
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Reviewed: 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.
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Cooking Level: Expert

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