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.
Grilled Pork with Mango and Rum Sauce
Serve with a simple side salad of mixed baby greens and cherry tomatoes.
More From Cooking Light
- Calories: 295
- Fat: 6.6g
- Saturated fat: 2.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1g
- Protein: 24.4g
- Carbohydrate: 31.8g
- Fiber: 1.9g
- Cholesterol: 79mg
- Iron: 1.4mg
- Sodium: 397mg
- Calcium: 29mg
- 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
- 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.
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