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
Details
Servings 8
Preparation time 30mins
Cooking time 40mins
Preparation
Step 1
Directions
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 meat thermometer reads 160°. 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. Yield: 8 servings (3/4 cup sauce).
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