Serve with a simple side salad of mixed baby greens and cherry tomatoes.
• 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)
- Combine jerk seasoning, 1 tablespoon lime juice, and 1 teaspoon oil in a medium bowl.
- 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.
- 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.
- 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.
- 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 https://www.myrecipes.com/recipe/grilled-pork-mango-rum-sauce