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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
  • Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes
    8 servings (3/4 cup sauce)


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

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  • katlaydee3
    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.

  • Dellast
    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.

  • sweepsnut3000
    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!

  • Patlovestocook
    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