Serve with a simple side salad of mixed baby greens and cherry tomatoes.
1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons canola oil, divided
1 (1-pound) pork tenderloin, trimmed
2 ripe mangoes
1/4 cup packed dark brown sugar
1/4 cup golden rum (such as Bacardi)
2 teaspoons unsalted butter
1/4 teaspoon kosher salt
How to Make It
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.
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I've made this twice now and it is delicious! The first time I made it as written and I was very happy that I was able to cut the mango properly - something I've never been able to do before. The second time I made it, I used chicken breasts instead of pork, which was just as tasty, but I didn't have mango, so I grilled a sliced acorn squash instead. We liked it even more than the mango and the rum sauce was fantastic on it. I will definitely make this again and may keep trying different grilled sides with the run sauce.
This was so tasty! I actually had some island spice that my sister bought while she was vacationing in Jamaica. You certainly need some type of island spice for this meal. The only difficulty I had with this recipe was cutting the mango. Although, I think this was due to the mango not being a good one.
This was pretty good and the family liked it. I forgot we had run out of rum, so I subbed bourbon - probably part of my lack of enthusiasm. I served it with some jasmine rice - maybe coconut rice would be a better choice. Pretty easy to make overall though.
Great meal! Kids and adults alike enjoyed the meal. Used the dry jerk seasoning recipe from Rita's Jamaican Jerk Seasoning on food.com. Seasoning could use a touch more heat for hubby, but kids liked it as is just fine. Mangoes were quite delicious, especially with a drizzle of the sauce over top. Only had salted butter on hand for the rum sauce, so used it and omitted extra salt. Not sure if that's why sauce never thickened up, but was still quite tasty. Served with steamed baby carrots and basmati rice. Used boneless pork loin chops instead of tenderloin and turned out just fine. Plan to try it again this weekend, using boneless chicken breasts.
This was an instant hit. It's super quick to make. My daughter says the grilled mango with sauce is better than doughnuts! I prepared plain couscous as a side but added some leftover lime juice to the cooking water and drizzled it with the rum sauce when serving. It was a nice compliment to the fruit and helped temper the heat from the pork. If you aren't a big spice fan you may want to reduce the jerk seasoning to 2 teaspoons. My family doesn't mind heat but it does tend to sneak up on you as you eat the pork.
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