- 1 (15.25 ounce) can Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
- 1 small onion, coarsely chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup cider vinegar
- 2 cloves garlic, halved
- 4 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- 2 teaspoons Jamaican jerk seasoning
- 1/2 teaspoon ground habanero chili pepper or cayenne pepper
- 2 (16 ounce) pork tenderloins
- 1/3 cup finely chopped red onion
- 1/2 teaspoon finely shredded lime zest
- 1 tablespoon lime juice
- Salt and black pepper
- Fresh thyme leaves (optional)
- 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.