Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender pork tenderloin glazed with a smooth Caribbean rum sauce featuring bright citrus and warm vanilla notes. This caribbean-inspired pork ready in about 40 minutes pairs pounds pork tenderloin, 10 Cane rum, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1.5 pounds pork tenderloin with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves, ensuring even coating.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add pork tenderloin and sear for 3-4 minutes per side until golden brown.
  3. Step 3: In a small bowl, combine 1/4 cup 10 Cane rum, 1/3 cup orange juice, 2 tbsp brown sugar, 1 tsp vanilla extract, and 3 minced garlic cloves. Stir until sugar dissolves.
  4. Step 4: Pour rum glaze over the pork in the skillet and transfer to preheated oven. Roast for 15-20 minutes or until internal temperature reaches 145°F, basting pork with glaze every 7 minutes.
  5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing thin. Spoon remaining glaze over slices and serve warm.

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Frequently asked questions

How long does Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla take to make?

Total time is about 40 minutes (15 min prep + 25 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 Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla?

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 pounds pork tenderloin from drying out.

Can I substitute ingredients in Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla?

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 Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla 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 Caribbean Rum-Glazed Pork Tenderloin with Citrus and Vanilla?

Caribbean pork 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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