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. â??Jim Rude, Janesville, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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
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