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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. âJim Rude, Janesville, Wisconsin 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 |
Directions:
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 thermometer reads 145°. 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).
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