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Home News Jamaican Jerk Pork Tenderloin Medallions With Sweet Mango Rum Sauce

Jamaican Jerk Pork Tenderloin Medallions With Sweet Mango Rum Sauce

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These pork medallions, made in the traditional Jamaican Jerk fashion have a surprise ending, a Sweet Mango Rum Sauce that makes the overall dish spicy and delicious.

After cleaning the tenderloin, it’s seasoned with Jamaican Jerk Seasoning, then marinated before pan searing and finishing off in the oven.

After slicing the medallions, top with the Sweet Mango Rum Sauce.

If you prefer, chicken can be substituted for pork in this dish. The full recipe is below the video.

  • 1-1/2 pounds
    pork tenderloin, silver skin removed
  • 2 tablespoons
    Jamaican Island Jerk Spice (or any Caribbean spice to taste)
  • 2 tablespoons
    Jamaican Jerk Seasoning (I use Walkerswood brand to create more of a paste)
  • 1/4 cup
    white wine (to thin out the jerk seasoning if needed)
  • 1/4 cup
    avocado oil (any oil will work, just make sure it has a 400 degree F smoke point or higher)
  • 8 ounces
    frozen mango (completely thawed)
  • 1/4 cup
    dark rum
  • 1 cup
    white wine/Riesling
  • 1/4 cup
    real orange juice
  • 2 tablespoons
    brown sugar
  • 1 teaspoon
    nutmeg
  • 1 tablespoon
    soy sauce
  • 1

    Ask your butcher to remove the silver skin for you. If doing yourself, use a filet knife and roll it under underneath the silver skin, pushing forward in a slicing motion, making sure to cut into the meat. Remove all of the silver skin as it’s not pleasant to the taste.
  • 2

    Season the pork tenderloin with the Jerk Spice then place in a 1-gallon plastic bag that seals. Add the Jerk Seasoning and mix well. Seal, making sure you remove as much air as possible. Allow tenderloin to marinate overnight or at least 4-6 hours.
  • 1

    Remove pork from bag. Remove as much liquid as possible without removing all the seasoning.
  • 2

    In large non-stick skillet, heat 1/4-cup oil on medium-high heat until very hot (about 30 seconds). Add the pork making sure not to splash the oil. Allow to cook until a caramelized dark color has formed, about 2-3 minutes on each side.
  • 3

    Remove tenderloin from the skillet and place in small baking dish. While the skillet is hot, add 1/4-cup of chicken broth or wine to the pan and mix to deglaze all the spices stuck to the pan. Pour the mixture over the tenderloin and cook in a pre-heated 320 degrees F oven for about 10-15 minutes. You are looking for a medium cook around 145 degrees F. Check after 10 minutes. If you have left over Jerk Paste, add a little wine and baste the tenderloin another 5 minutes (optional).
  • 4

    Remove tenderloin from oven and allow to rest on the counter 2-3 minutes to allow juices to settle.
  • 5

    To plate, cut tenderloin into 2-inch pieces and serve standing up on the plate with the insides showing. Serve with your favorite veggie or starch in the center.
  • 6

    Drizzle with Sweet Mango Sauce.
  • 1

    Place mangos and rum in blender and purée until nice and smooth.
  • 2

    Transfer mango purée into small non-stick skillet.
  • 3

    Add remaining ingredients. Mix well and cook for 2-3 minutes on low-medium heat.
  • 4

    Note: if the sauce is too thick, thin with a little wine or rum. If too thin, thicken with a little cornstarch.
  • 5

    Note: the sauce is done when it reaches a texture similar to an Alfredo Sauce.

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