Active Time

　　50 min

　　Total Time

　　10 hr (includes chilling and marinating)

　　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.

　　

Ingredients

Makes 6 servings

　　

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

　　

Make relish:

Step 1

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.

　　

Step 2

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:

Step 3

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:

Step 4

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.

　　

Step 5

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.

　　

Step 6

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

Step 7

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:

　　

Step 8

Hot: When you can hold your hand there for 1 to 2 seconds

　　

Step 9

Medium-hot: 3 to 4 seconds

　　

Step 10

Low: 5 to 6 seconds

　　

Step 11

If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

　　

Step 12

*Available at most supermarkets and kitchenmarket.com.

　　Cooks' notes:

　　• If you aren't able to grill outdoors, pork can be cooked in a hot lightly oiled well-seasoned large ridged grill pan until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes. • Relish can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.