Jerk Pork with Peach Relish

Jerk Pork with Peach Relish

"Marinated in a sweet and spicy mixture, these pork tenderloins are grilled and served with ginger-lime peach relish."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 55 m servings 192 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 7
Most helpful
Most positive
Least positive

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 mari...

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 ab...

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 sea...

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

Other stories that may interest you