Something slightly different today, a recipe :-)

Something to remind of summer and sunny bbq days, unlike the drizzly miserable weather outside. The picture about sums up yesterday, just one of those frustrating days when you can't get anything to move forward, hit voicemails all day, meetings cancelled etc. But today is a new day, and already going much better :-).

"Soo-do" Grilled Caribbean Jerk Pork

Ingredients

3 Scallions
1 tablespoon fresh thyme
2 teaspoons kosher/sea salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
2 tablespoons lime juice
1 tablespoon molasses
1 habanero
1jalapeno
2 pork tenderloins 1 3/4 - 2 lbs

2 tablespoons vegetable oil for basting

Marinate pork

Combine all ingredients except pork in food processor and blend until smooth. Put pork in dish and marinate covered and chilled, turning occasionally for 8 hours. Bring to room temperature before grilling.

Grill pork

Prepare for grilling over medium-hot charcoal. Discard and marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grilling rack, turning occasionally and basting frequently with oil until thermometer inserted diagonally into center of meat registers 145 degrees F, about 15-25 minutes.

Transfer pork to cutting baord and let stand 15 minutes.

Optional relish

1 1/2 lbs firm ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion
1 tablespoon minced peeled fresh ginger
1 tables sppon kosher/sea salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime

Make relish

Cut a shallow X in bottom each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4 quart pot for 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and 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, 3-4 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.

Serve with pork.