Jamaican Jerk Pork with Mango-Kiwi Relish

Jamaican jerk is a combination of herbs and spices, frequently very hot ones, rubbed into meats, usually chicken or pork before grilling on the barbecue. Be careful not to get the jerk mix on your hands--it has jalapenos in it. The refreshingly cool relish is a perfect counterpoint to the heat. Either rice or sweet potatoes is a traditional accompaniment.

Jerk Pork:
1 pound well-trimmed boneless pork loin
2 fresh jalapeno peppers, halved, some seeds removed
4 garlic cloves, peeled
2 tablespoons water
1 tablespoon paprika
1 tablespoon distilled white vinegar
1-1/2 teaspoons thyme
1 teaspoon olive oil
1/2 teaspoon allspice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

1 mango, diced
1 large red bell pepper, diced
2 kiwi fruit, peeled and diced
1 tablespoon fresh lime juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon allspice
Pinch of cayenne pepper

1. For the pork: Thinly slice pork crosswise into 12 slices (about 1/4" thick). Place pork in shallow baking dish or pie plate.
2. In food processor or blender, process jalapenos, garlic, water, paprika, vinegar, thyme, olive oil, allspice, salt and cayenne until it forms a fine paste. Pour jerk sauce over pork and toss to coat well. Cover and marinate in refrigerator at least 20 minutes and up to 8 hours.
3. Meanwhile, make the relish: In medium bowl, combine mango, bell pepper, kiwi, lime juice, sugar, salt, allspice and cayenne. Cover and set aside.
4. Preheat broiler. Spray a broiler pan rack with nonstick cooking spray.
5. Place pork on prepared broiler pan and coat with any remaining marinade. Broil 4" from heat, without turning, for 3 to 5 minutes, or until pork is cooked through. Serve pork with relish.

Makes 4 servings.
Per serving: 277 calories, 12g total fat (4g saturated), 57mg cholesterol, 4.1g dietary fiber, 23g carbohydrate, 22g protein, 415mg sodium.