Main Dishes

Braided Pork Tenderloins

hasan

4 hr 40 min total · 40 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 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 tablespoon heavy whipping cream
1 cup chopped peeled mango

Instructions

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.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.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.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. YIELD: 8 SERVINGS (3/4 CUP SAUCE).

Notes

Magazine caption: "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". Page number 193, section "Pork, Lamb & More".