Ingredients
1
1/2 lb firm-ripe peaches
1/2
cup chopped red onion (1 medium)
1
tbsp minced peeled fresh ginger
3
scallions (white and pale green parts only), trimmed
1
tbsp chopped fresh thyme
1
tbsp molasses (not robust or blackstrap)
1
tsp Scotch bonnet or habanero hot sauce*, or to taste
2
pork tenderloins (1 3/4 to 2 lb total)
2
tbsp vegetable oil for basting
Special equipment: an instant-read thermometer
Directions
2.
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.
3.
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.
5.
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.
7.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see \"Grilling Procedure,\" below.
8.
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.
9.
Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
11.
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.
13.
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:
14.
Hot: When you can hold your hand there for 1 to 2 seconds
15.
Medium-hot: 3 to 4 seconds
17.
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
18.
*Available at most supermarkets and kitchenmarket.com.
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