Make relish: 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.
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); see Grilling Procedure, below.
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.
Grilling Procedure 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:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
*Available at most supermarkets and .
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.11 Kcal (1290 kJ)
Calories from fat	89.36 Kcal
		% Daily Value*
Total Fat	9.93g	15%
Cholesterol	98.26mg	33%
Sodium	1155.82mg	48%
Potassium	1026.03mg	22%
Total Carbs	21.23g	7%
Sugars	16.33g	65%
Dietary Fiber	3.44g	14%
Protein	33.67g	67%
Vitamin C	19.4mg	32%
Iron	2mg	11%
Calcium	40.6mg	4%

Amount Per 100 g
Calories	88.21 Kcal (369 kJ)
Calories from fat	25.58 Kcal
		% Daily Value*
Total Fat	2.84g	15%
Cholesterol	28.13mg	33%
Sodium	330.9mg	48%
Potassium	293.74mg	22%
Total Carbs	6.08g	7%
Sugars	4.67g	65%
Dietary Fiber	0.98g	14%
Protein	9.64g	67%
Vitamin C	5.5mg	32%
Iron	0.6mg	11%
Calcium	11.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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