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Braided Pork Tenderloins

 Braided Pork Tenderloins
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
8 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 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

2 of 2

Braided Pork Tenderloins (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.