Grilled Jerk Pork With Curried Peach Relish

This is an amazing meal. I made it several times during peach season.

from Epicurious.com

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
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Make relish:

Peel peaches and tomatoes, then halve peaches lengthwise 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 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:

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:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)

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.

Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.