Name: Grilled Pork with Mango and Rum Sauce
Yield: 2
Ingredients: 1 tablespoon Jamaican jerk seasoning; 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; Side dish:; dirty rice side for Jamaican pork

Grilled Pork with Mango and Rum Sauce

Tags: Caribbean Dinner Pork

Yield: 2

Ingredients

1 tablespoon Jamaican jerk seasoning
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

Side dish:

dirty rice side for Jamaican pork

Steps

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.