Caribbean Rum-Glazed Pork Tenderloin with Citrus Vanilla Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A tender pork tenderloin glazed with a smooth Caribbean rum reduction accented by citrus and vanilla notes, served with a rich sauce that lingers pleasantly on the palate. This caribbean-inspired pork ready in about 40 minutes blends pork tenderloin, 10 Cane rum, orange juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb pork tenderloin
• 1/3 cup 10 Cane rum
• 1/2 cup orange juice
• 1 split and scraped vanilla bean
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 minced garlic cloves

Instructions

1. Step 1: Preheat oven to 400°F. Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
2. Step 2: Sear pork tenderloin in the hot skillet for 3-4 minutes per side until golden brown on all sides. Remove skillet from heat.
3. Step 3: In a small saucepan, combine 1/3 cup 10 Cane rum, 1/2 cup orange juice, 2 tbsp brown sugar, and the scraped seeds plus pod from 1 vanilla bean. Bring to a simmer over medium heat and cook for 8-10 minutes until slightly thickened and syrupy.
4. Step 4: Brush half of the rum glaze over the pork tenderloin, then transfer the skillet to the preheated oven and roast for 15 minutes until internal temperature reaches 145°F.
5. Step 5: Remove pork from oven and rest on a cutting board for 5 minutes. Meanwhile, melt 2 tbsp unsalted butter in the skillet over medium heat, add 2 minced garlic cloves and sauté for 1 minute until fragrant.
6. Step 6: Pour the remaining rum glaze into the skillet and simmer for 2-3 minutes until sauce thickens slightly. Slice pork tenderloin and drizzle with the citrus vanilla rum sauce before serving.