Best Braided Pork Tenderloins Recipes

BRAIDED PORK TENDERLOINS

Braided Pork Tenderloins image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings (3/4 cup sauce).

Number Of Ingredients 8

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

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 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 : Calories 203 calories, Fat 8 g fat (2 g saturated fat), Cholesterol 66 mg cholesterol, Sodium 257 mg sodium, Carbohydrate 6 g carbohydrate (5 g sugars, Fiber 0 fiber), Protein 23 g protein. Diabetic Exchanges

BRAIDED PORK TENDERLOINS RECIPE

Braided Pork Tenderloins Recipe image

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

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 cup chopped peeled mango
1 tablespoon heavy whipping cream

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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