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
- 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
- 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).
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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