1 ½ lb firm-ripe peaches
½ lb tomatoes
½ cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 ½ 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
½ teaspoon ground allspice
¼ 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 ¾ to 2 lb total)
2 tablespoons vegetable oil for basting
Mark an X on the bottom of the peaches and the tomatoes with a sharp knife. Bring 4 liters of water to boil. Blanch the peaches and the tomatoes. Transfer them to the bowl with cold water and ice. Let it cool. Peel the peaches and the tomatoes. Halve the peaches lengthwise and remove the seed. Cube into 1 inch pieces. Chop tomatoes coarsely.
Heat oil in a heavy saucepan. Add onion, ginger and salt; cook for 3 to 4 minutes or until softened, stirring occasionally. Add curry powder and cook for 1 minute, stirring continuously. Add the peaches and the tomatoes with any juices, sugar, and lime juice. Simmer, uncovered, stirring occasionally for 8 minutes or until the mixture is thick and peaches are tender but their shape is still intact. Transfer to a bowl and cool, uncovered. Once cooled, cover and chill in a refrigerator for at least 8 hours.
Blend scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce until smooth.
Put pork in a glass dish and rub marinade evenly over the meat.
Cover and chill for about 8 hours. Turn once or twice. Allow the pork to get to room temperature before grilling.
Brush the pork lightly with oil and grill on an oiled rack. Discard the juices remaining in dish. Turn the pork occasionally and baste it frequently with oil. Cook 15 to 25 minutes or until thermometer inserted diagonally into center of meat registers 145°F.
Remove pork to a cutting board. Let stand 15 minutes. Serve pork with relish.
Makes 6 servings
6 bacon slices
1 2/3 cups low-salt chicken broth
1 tablespoon vegetable oil
1 large shallot, finely chopped
1/3 cup chopped smoked ham
5 ½ tablespoons (packed) golden brown sugar
¼ cup red wine vinegar
6 ¾-to 1-inch-thick pork rib chops
2 tablespoons vegetable oil
4 large fresh thyme sprigs
¼ cup finely chopped Serrano ham or prosciutto (about 2 ounces)
1 ½ tablespoons butter, melted
French sea salt (optional)
Cook bacon over medium heat in a large skillet for 6 minutes or until the fat is removed. Remove bacon and keep aside.
Pour the bacon drippings in to a measuring cup. Add enough vegetable oil, if necessary to make 1/3 cup.
Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside.
Heat 1 tablespoon oil over medium heat in a non-stick skillet. Add shallot and sauté for 3 minutes or until tender. Add chopped ham and sauté for about 1 minute. Add brown sugar and vinegar. Continue to sauté for about 2 minutes stirring continuously or until the mixture is syrupy. Add reduced broth and bring to boil for about 3 minutes. Strain the liquid mixture into a saucepan. Discard any solids. Set asie.
For pork chops:
Preheat oven to 375°F. Coat pork chops with salt and pepper.
Heat oil in a large skillet. Add pork chops to the skillet and cook for 2 minutes per side or until goldern bown in color.
Arrange pork chops in a roasting pan in a single layer. Sprinkle with thyme springs. Roast in the over for about 8 minutes or until the inserted thermometer reads 150o F.
Remove from oven and let stand.
Warm the vinaigrette over medium heat. Mix in the bacon drippings and Serrano ham.
Add salt and pepper as needed.
Place a pork chop on a plate and drizzle with melted butter.
Sprinkle with French sea salt, if desired.
Spoon over with vinaigrette. Serve while hot.