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Braided Pork Tenderloins

Total Time

Prep: 30 min. + marinating Grill: 10 min.

Makes

8 servings (3/4 cup sauce)

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
Braided Pork Tenderloins Recipe photo by Taste of Home

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 tablespoon heavy whipping cream
  • 1 cup chopped peeled mango

Directions

  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.

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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