Grilled Pork with Mango and Rum Sauce

Grilled Pork with Mango and Rum Sauce Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
Serve with a simple side salad of mixed baby greens and cherry tomatoes.

Yield:

Serves 4 (serving size: 2 pork medallions, 1 mango half, and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 295
Fat 6.6 g
Satfat 2.2 g
Monofat 2.6 g
Polyfat 1 g
Protein 24.4 g
Carbohydrate 31.8 g
Fiber 1.9 g
Cholesterol 79 mg
Iron 1.4 mg
Sodium 397 mg
Calcium 29 mg

Ingredients

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
Cooking spray
1/4 cup packed dark brown sugar
1/4 cup golden rum (such as Bacardi)
2 teaspoons unsalted butter
1/4 teaspoon kosher salt

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

August 2013
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