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Main Dishes

Braided Pork Tenderloins

hasan

1 hr 15 min total · 35 min hands-on · 8 servings (3/4 cup sauce)

Ingredients

  • 2 Pork Tenderloins (1 Pound Each)
  • 1/2 Cup Mango Nectar
  • 1/4 Cup Plus 1 Tablespoon Spiced Rum or Additional Mango Nectar, Divided
  • 2 Tbsp Olive Oil
  • 2 Tbsp Caribbean Jerk Seasoning, Divided
  • 2 Cloves Garlic, Minced
  • 1 Tbsp Heavy Whipping Cream
  • 1 Cup Mango, Chopped Peeled

Instructions

  1. 1.Cut tenderloins in half lengthwise; cut each half into three strips to within 1 in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours.
  2. 2.Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning.
  3. 3.Grill braids, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Discard toothpicks. Let stand for 5 minutes before slicing.
  4. 4.Meanwhile, place the cream, remaining rum and mango in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

Notes

"For a summertime family dinner, I served a jerk-spiced, marinated pork tenderloin. Braiding the meat, which is easy to do, makes for an attractive presentation." —Jim Rude, Janesville, Wisconsin. Cookbook page 193, Pork, Lamb & More.