Braided Pork Tenderloins

By ackmayhew

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

Preparation

Step 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.
Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning.
Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Discard toothpicks. Let stand for 5 minutes before slicing.
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.