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 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. Yield: 8 servings (3/4 cup sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.66 Kcal (589 kJ) | ||
| Calories from fat | 48.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 41.56mg | 14% | |
| Sodium | 48.19mg | 2% | |
| Potassium | 278.45mg | 6% | |
| Total Carbs | 5.7g | 2% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 13.08g | 26% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.62 Kcal (534 kJ) | ||
| Calories from fat | 43.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 8% | |
|---|---|---|---|
| Cholesterol | 37.71mg | 14% | |
| Sodium | 43.72mg | 2% | |
| Potassium | 252.63mg | 6% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 4.54g | 20% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 11.87g | 26% | |
| Vitamin C | 9.1mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 12.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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