Caribbean Rum-Glazed Pork Tenderloin with Pineapple Salsa

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

Juicy pork tenderloin is seared and baked with a sweet and tangy rum glaze, complemented by a fresh pineapple salsa for a tropical flair. This caribbean-inspired pork ready in about 35 minutes blends pounds pork tenderloin, dark rum, brown sugar 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.

Prep: 15 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.5 pounds pork tenderloin dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: In a small bowl, whisk together 1/4 cup dark rum, 2 tablespoons brown sugar, and 2 tablespoons soy sauce to form the glaze.
  3. Step 3: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 3-4 minutes per side until browned.
  4. Step 4: Brush the rum glaze generously over the pork, then place the skillet in the oven and roast for 15-18 minutes until internal temperature reaches 145°F.
  5. Step 5: While pork roasts, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, and 2 tablespoons lime juice in a bowl. Stir well and set aside.
  6. Step 6: Remove pork from oven and let rest for 5 minutes before slicing. Serve with the pineapple salsa on the side.

Equipment for this recipe

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Frequently asked questions

How long does Caribbean Rum-Glazed Pork Tenderloin with Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pineapple Salsa?

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 Pineapple Salsa?

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 Pineapple Salsa 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 Pineapple Salsa?

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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