Grilled Tropical Pork Tenderloin with Mango Ginger Sauce


Grilled Tropical Pork Tenderloin with Mango Ginger Sauce
Preparation time
Cooking time


For 4 Person(s)


  • 2 pound(s) Pork Tenderloin
  • 3 tablespoon(s) Grace Jerk Seasoning
  • 2 tablespoon(s) Grace Vegetable Oil
  • 1 cup(s) paw paw, diced
  • 3 clove(s) garlic, chopped
  • 1/2 cup(s) Grace Pineapple slices, diced
  • 1 can(s) Grace Mango Nectar, or
  • 1 can(s) Grace Pineapple Juice
  • 1 tablespoon(s) ginger, grated
  • 2 teaspoon(s) cornstarch
  • 1/4 cup(s) water

Grilled Tropical Pork Tenderloin with Mango Ginger Sauce Directions

  1. Butterfly pork tenderloin and flatten with a mallet.
  2. Season both sides with a mixture of Grace Jerk Seasoning and Grace Vegetable Oil.  Cover and allow to marinate for about 2 hours.
  3. Combine paw paw, garlic and pineapple and toss well.
  4. 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.
  5. 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:
  6. Put Grace Mango Nectar or Grace Pineapple Juice to boil.  Add ginger, stir and allow to reduce for about 10 minutes.
  7. Dissolve cornstarch in water and add to the boiling mixture.  Stir well to avoid lumping.
  8. Remove tenderloin from the grill and allow to cool.  Remove the skewers before slicing.
  9. 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.

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