Grilled Tropical Pork Tenderloin with Mango Ginger Sauce
Grilled Tropical Pork Tenderloin with Mango Ginger Sauce
Difficulty
Cost
Cost
Ingredients
For 4 people (
)
- 2 pounds Pork Tenderloin
- 3 tablespoons Grace Jerk Seasoning
- 2 tablespoons Grace Vegetable Oil
- 1 cup paw paw, diced
- 3 cloves garlic, chopped
- 0.5 cup Grace Pineapple Slices, diced
- 1 can Grace Mango Nectar, or
- 1 can Grace Pineapple Juice
- 1 tablespoon ginger, grated
- 2 teaspoons cornstarch
- 0.25 cup water
Directions
- Butterfly pork tenderloin and flatten with a mallet.
- Season both sides with a mixture of Grace Jerk Seasoning and Grace Vegetable Oil. Cover and allow to marinate for about 2 hours.
- Combine paw paw, garlic and pineapple and toss well.
- Arrange seasoned tenderloin on a cutting board and spoon on the fruit mixture stuffing. Roll the tenderloin with the stuffing to form a compact log. Fasten securely with 3-4 skewers.
- Cook on a pre-heated grill, turning every 10 minutes until meat is tender and a light brown colour is developed.
Mango Ginger Sauce/Pineapple Sauce: - Put Grace Mango Nectar or Grace Pineapple Juice to boil. Add ginger, stir and allow to reduce for about 10 minutes.
- Dissolve cornstarch in water and add to the boiling mixture. Stir well to avoid lumping.
- Remove tenderloin from the grill and allow to cool. Remove the skewers before slicing.
- Serve with mashed sweet potatoes, stir fried carrots and string beans.
Method Note:
To Butterfly: To cut an item usually meat or seafood and open out the edges like a book or the wings of a butterfly.
To Reduce: To decrease the volume of liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavour.