Baked Caribbean Rum-Glazed Pork Tenderloin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin baked with a sweet and tangy rum glaze featuring tropical flavors like orange and allspice. This caribbean-inspired caribbean ready in about 45 minutes pairs pork tenderloin, dark rum, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (13 ratings) Prep: 10 min Cook: 35 min Serves 4 Caribbean cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup dark rum, 1/4 cup orange juice, 3 tbsp brown sugar, 1 tsp ground allspice, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tbsp olive oil to create the rum glaze.
  2. Step 2: Season 1.5 lb pork tenderloin evenly with 1 tsp salt and 1/2 tsp black pepper. Place the tenderloin in a roasting pan and brush generously with half of the rum glaze.
  3. Step 3: Bake the pork in the preheated oven for 20 minutes. Remove and baste again with remaining glaze. Continue baking for another 10-15 minutes until the internal temperature reaches 145°F.
  4. Step 4: Remove pork from oven, tent with foil, and let rest for 5 minutes before slicing. Serve with pan juices drizzled on top.

Frequently asked questions

How long does Baked Caribbean Rum-Glazed Pork Tenderloin take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Caribbean Rum-Glazed Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Baked Caribbean Rum-Glazed Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Caribbean Rum-Glazed Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Caribbean Rum-Glazed Pork Tenderloin?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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