Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
• If you aren't able to grill outdoors, pork can be cooked in a hot lightly oiled well-seasoned large ridged grill pan until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes. • Relish can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
10 hr (includes chilling and marinating)
Yield
Makes 6 servings
Ingredients
For relish
For pork
Special Equipment
Preparation
Make relish:
Step 1
Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
Step 2
Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
Marinate pork:
Step 3
Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
Grill pork:
Step 4
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
Step 5
Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes.
Step 6
Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
Grilling Procedure
Step 7
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
Step 8
Hot: When you can hold your hand there for 1 to 2 seconds
Step 9
Medium-hot: 3 to 4 seconds
Step 10
Low: 5 to 6 seconds
Step 11
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Step 12
*Available at most supermarkets and kitchenmarket.com.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
These 29 Classic *Gourmet* Recipes Get Us Hyped for Grilling Season
Inspiration for cooking outdoors this summer from the pages of *Gourmet.*The Savory Side of Peaches
Add sweet balance to 25 vinegary, spicy, and otherwise savory dishes with summer's fuzziest fruit.14 Classic Caribbean Recipes You Need to Know
These sweet and spicy dishes include jerk-rubbed pork, Cuban sandwiches, and refreshing cocktails.Jerk Spice Is Your New Favorite Seasoning
Don't be a jerk. Make these Jamaican recipes instead.
