Braided Pork Tenderloins Recipe

4.5 4 3
Braided Pork Tenderloins Recipe
Braided Pork Tenderloins Recipe photo by Taste of Home
Publisher Photo

Braided Pork Tenderloins Recipe

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4.5 4 3
Publisher Photo
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
Featured In: 52 Date Night Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

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 cup chopped peeled mango
  • 1 tablespoon heavy whipping cream

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 the 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 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining rum 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

Nutritional Facts

1 each: 203 calories, 8g fat (2g saturated fat), 66mg cholesterol, 257mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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 cup chopped peeled mango
  • 1 tablespoon heavy whipping cream
  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 the 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 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
  4. Meanwhile, place the chopped mango, cream and remaining rum 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

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Reviews forBraided Pork Tenderloins

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MY REVIEW
katlaydee3 User ID: 3741999 263297
Reviewed Mar. 10, 2017

"Delicious! I made this exactly as written except I ran a metal skewer up each braid instead of messing around with the toothpicks and I think this kept them together better."

MY REVIEW
Dellast User ID: 4180994 183363
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."

MY REVIEW
sweepsnut3000 User ID: 1931014 166171
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!"

MY REVIEW
Patlovestocook User ID: 3381663 101146
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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