Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

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.

Categories     Onion     Pork     Tomato     Marinate     Backyard BBQ     Dinner     Peach     Curry     Grill/Barbecue     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

For relish
1 1/2 lb firm-ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime juice
For pork
3 scallions (white and pale green parts only), trimmed
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon molasses (not robust or blackstrap)
1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Special Equipment
an instant-read thermometer

Steps:

  • Make relish:
  • 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.
  • 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:
  • 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:
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • 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.
  • 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
  • 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:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • *Available at most supermarkets and kitchenmarket.com.

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY



Jerk Pork Tenderloin With Fresh Pineapple Chutney image

Make and share this Jerk Pork Tenderloin With Fresh Pineapple Chutney recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 (1 1/4 lb) pork tenderloin, trimmed
2 teaspoons easy caribbean jerk seasoning
cooking spray
1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple (about 1/2 cored pineapple)
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
  • Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  • Prepare grill.
  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
  • Slice pork into 1/2-inch-thick slices.
  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Nutrition Facts : Calories 131.1, Fat 4.5, SaturatedFat 1.4, Cholesterol 46.8, Sodium 72.5, Carbohydrate 7.6, Fiber 0.7, Sugar 5.7, Protein 14.9

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

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. From Gourmet Magazine.

Provided by evelynathens

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs firm-ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime juice
3 scallions, trimmed (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon molasses (not robust or blackstrap)
1 teaspoon scotch bonnet peppers (to taste) or 1 teaspoon habanero, hot sauce* (to taste)
2 pork tenderloin (1 3/4 to 2 lb total)
2 tablespoons vegetable oil, for basting

Steps:

  • Make relish: 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.
  • 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: 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: 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.
  • Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.

Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 0.9, Sodium 1168.2, Carbohydrate 22.3, Fiber 2.9, Sugar 17.5, Protein 1.8

BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY



Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney image

This is a KILLLER pork recipe you must try! Start this recipe a day ahead as the pork needs to marinade overnight and the peach relish needs to be prepared and chilled overnight. You can also make this recipe using thicker cut pork chops.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT25m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs firm ripe peaches
1 lb tomatoes
1 large red onion
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt (or to taste)
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder
4 tablespoons sugar
2 tablespoons lime juice
3 scallions, trimmed (use white and pale green part only)
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons fresh lime juice
1 1/2 tablespoons molasses (not blackstrap)
1 teaspoon hot sauce (Tabasco is good, or to taste)
2 pork tenderloin
4 tablespoons vegetable oil, for basting

Steps:

  • For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
  • Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
  • Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
  • Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
  • In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
  • Add in curry powder and cook stirring constantly for 1 minute.
  • Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
  • Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
  • Transfer to a bowl and cool to room temperature.
  • Cover and refrigerate overnight.
  • For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
  • Place the pork in a glass dish and rub the marinade all over on all sides.
  • Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
  • IMPORTANT; bring the pork to room temperature before grilling.
  • Prepare the grill to medium-hot.
  • Discard any marinade in the dish, then brush the pork lightly with oil.
  • Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
  • Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
  • Serve the grilled pork with prepared chilled peach relish.
  • DELICIOUS!

Nutrition Facts : Calories 435.1, Fat 21.8, SaturatedFat 2.8, Sodium 1497.5, Carbohydrate 62.7, Fiber 8, Sugar 50.5, Protein 5

More about "barbecued jerk pork tenderloin with tomato peach curried chutney recipes"

PORK TENDERLOIN WITH TOMATO-PEACH COMPOTE RECIPE - FOOD HOUSE
Preheat oven to 400 degrees. Drizzle skillet with olive oil. Sear the pork on all sides over medium heat. Finish tenderloin in the oven until internal temperature reaches 160 degrees.
From foodhousehome.com
See details


JERK PORK TENDERLOIN RECIPE | RECIPES.NET
3/23/2022 Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), for 18 to 20 minutes, until an instant-read thermometer inserted into the center of …
From recipes.net
See details


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney Please note, the information provided here is approximate. Totals do not include: possible …
From food.com
See details


BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH …
Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag …
From tfrecipes.com
See details


Related Search