Braided Pork Tenderloins Recipe
Braided Pork Tenderloins Recipe photo by Taste of Home

Braided Pork Tenderloins Recipe

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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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 8 servings


  • 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

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.


  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).
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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Reviewed Nov. 23, 2009

"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 Jul. 16, 2009

"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!"

Reviewed Jun. 5, 2009

"The pork tenderloin braids are complimented nicely by the Cheese and Parsnip Mashed Potatoes shown in the above photo.

Pat Schmeling, Food Editor, Taste of Home"

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