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Grilled Pork with Mango and Rum Sauce

Serve with a simple side salad of mixed baby greens and cherry tomatoes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    cooking spray
    •    2 ripe mangoes
    •    1/4 tsp kosher salt
    •    2 tsps unsalted butter
    •    1 1/2 tsps canola oil, divided
    •    2 tbsps fresh lime juice, divided
    •    1/4 cup packed dark brown sugar
    •    1 (1 pound) pork tenderloin, trimmed
    •    1/4 cup golden rum (such as Bacardi)
    •    1 tbsp jamaican jerk seasoning (such as Spice Island)


  1. Combine jerk seasoning, 1 tablespoon lime juice, and 1 teaspoon oil in a medium bowl.
  2. Cut pork crosswise into 8 pieces. Using your hand, flatten each piece to 1/2-inch thickness. Add pork to spice mixture; toss well to coat.
  3. Cut mangoes in half lengthwise; discard pits. Cut each mango half into 1-inch cubes, cutting to, but not through, the skin. Brush cut sides of mangoes with 1/2 teaspoon oil.
  4. Heat a grill pan over high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Add mango halves, skin sides up, to pan; cook 3 minutes. Remove from heat.
  5. Combine sugar and next 3 ingredients (through salt) in a small saucepan. Bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in 1 tablespoon lime juice. Drizzle sauce over pork and mangoes.

This great family recipe is thanks to my recipes at


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