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Braided Pork Tenderloins Recipe

Braided Pork Tenderloins Recipe photo by Taste of Home

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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. —Jim Rude, Janesville, Wisconsin

This recipe is:

Diabetic Friendly

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Braided Pork Tenderloins Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 8 Servings

30 10 40

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

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).

Nutritional Facts about 3 ounces cooked pork with 4-1/2 teaspoons sauce equals 203 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 257 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Braided Pork Tenderloins in Taste of Home June/July 2009, p62

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Braided Pork Tenderloins

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Reviewed on Nov. 23, 2009 by Dellast

This pork was fantastic, I made it exactly as directed. It looked beautiful and tasted great. It was perfect. I served this with sweet potato mash (all recipies) and baked asparagus, for dessert a rice pudding and people are still talking about it.

Reviewed on Jul. 16, 2009 by sweepsnut3000

These were surprisingly easy-to-make! I didn't have rum or mango nectar on hand, so I just made some jerk seasoning, mixed it with oil and orange juice, and the braids still came out pretty tasty and juicy. I might just make the faithful version for a special occasion! The pork was relatively easy to braid, and I tied the ends together with string (no toothpicks around!) This also works pretty well with pork sirloin roast, although the pieces need to be grilled longer. Very good!