Jerk Pork with Peach Relish

1 can (15.25 ounce) 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.