Caribbean Rum-Glazed Pork Tenderloin with Mango Chutney

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

Juicy pork tenderloin glazed with a spiced rum sauce, paired with a sweet and tangy mango chutney for an island-inspired main course. This caribbean ready in about 45 minutes blends pork tenderloin, olive oil, salt 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 400 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.

Prep: 20 min Cook: 25 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1 lb pork tenderloin with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Heat a skillet over medium-high heat and sear the tenderloin on all sides until golden, about 2 minutes per side.
  2. Step 2: In a small bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 2 minced garlic cloves.
  3. Step 3: Transfer pork to a roasting pan and brush with half of the rum glaze. Roast in the oven for 15-20 minutes, brushing with remaining glaze halfway through, until internal temperature reaches 145°F. Let rest 5 minutes before slicing.
  4. Step 4: Meanwhile, prepare the mango chutney by combining 1 cup diced fresh mango, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp apple cider vinegar, 1/4 tsp red chili flakes, and 2 tbsp chopped fresh cilantro in a bowl. Stir well and let sit to meld flavors.
  5. Step 5: Serve sliced pork tenderloin topped with the mango chutney for a balance of sweet, spicy, and tangy Caribbean flavors.

Frequently asked questions

How long does Caribbean Rum-Glazed Pork Tenderloin with Mango Chutney take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Caribbean Rum-Glazed Pork Tenderloin with Mango Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Caribbean Rum-Glazed Pork Tenderloin with Mango Chutney?

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 Mango Chutney 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 Mango Chutney?

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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