Grilled Pork with Mango and Rum Sauce

Ingredients

• 1.5 teaspoons canola oil divided
• 0.3 cup brown sugar dark packed
• 1 tablespoon jamaican jerk seasoning (such as Spice Islands)
• 0.3 teaspoon kosher salt 
• 1 pound pork tenderloin trimmed
• 2 tablespoons juice of lime fresh divided
• 2  mangoes ripe
• 0.3 cup golden rum (such as Bacardi)
• 2 teaspoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• grill pan

Directions

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.
3. Add pork to spice mixture; toss well to coat.
4. Cut mangoes in half lengthwise; discard pits.
5. Cut each mango half into 1-inch cubes, cutting to, but not through, the skin.
6. Brush cut sides of mangoes with 1/2 teaspoon oil.
7. Heat a grill pan over high heat. Coat pan with cooking spray.
8. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness.
9. Add mango halves, skin sides up, to pan; cook 3 minutes.
10. Remove from heat.
11. 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.
12. Drizzle sauce over pork and mangoes.