Braided Pork Tenderloins

1. 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. 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. 3

   Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145u00b0. Discard toothpicks. Let stand for 5 minutes before slicing.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.