Braised Pork Tenderloin

Braided Pork Tenderloins

2 pork tenderloins ( 1 lb each)
1/2 C. mango nectar
1/4 C. plus 1 T. spiced rum or additional mango nectar, divided
2 T. olive oil
2 T. Caribbean jerk seasoning divided
2 garlic cloves minced
1 C. chopped peeled mango
1 T. heavy whipping cream

Cut tenderloins in half lengthwise; cut each half into 3 strips to within 1" of one end. In a large resealable plastic bag combine the mango nectar, 1/4 C. rum, oil, 1 T. 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 5 minutes before slicing.

Meanwhile, place the chopped mango, cream and remaining run in a food processor. Cover and process until smooth. Transfer to a small saucepan, heat through. Serve with pork.