Ingredients4 h 55 m servings 192 cals
- 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.
- 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.
- 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.
Per Serving: 192 calories; 5.5 g fat; 13.1 g carbohydrates; 20.6 g protein; 63 mg cholesterol; 404 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
I did it in a smoker using mesquite chips. Also, I used fresh peaches. I didn't put in the heat. So, overall, AMAZING! The fresh peaches made it taste so great. I will add some heat next ti...