Grilled Pork with Mango and Rum Sauce

By ruhroh

Ingredients

• 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
• 2 tablespoons fresh lime juice, divided
• 1 1/2 teaspoons canola oil, divided
• 1 (1-pound) pork tenderloin, trimmed
• 2 ripe mangoes
• Cooking spray
• 1/4 cup packed dark brown sugar
• 1/4 cup golden rum (such as Bacardi)
• 2 teaspoons unsalted butter
• 1/4 teaspoon kosher salt

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Combine jerk seasoning, 1 tablespoon lime juice, and 1 teaspoon oil in a medium bowl.

2. Cut pork crosswise into 8 pieces. Using your hand, flatten each piece to 1/2-inch thickness. Add pork to spice mixture; toss well to coat.

3. Cut mangoes in half lengthwise; discard pits. Cut each mango half into 1-inch cubes, cutting to, but not through, the skin. Brush cut sides of mangoes with 1/2 teaspoon oil.

4. Heat a grill pan over high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Add mango halves, skin sides up, to pan; cook 3 minutes. Remove from heat.

5. Combine sugar and next 3 ingredients (through salt) in a small saucepan. Bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in 1 tablespoon lime juice. Drizzle sauce over pork and mangoes.

Note: Most of the time we don't make the rum sauce as the pork is delicious without it. Serve with orzo and roasted asparagus - Nice!!