- 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
- 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
- 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.
- 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.
- 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.
- 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 .