Rum-Glazed Caribbean Pork Tenderloin with Mango Chutney

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

Juicy pork tenderloin glazed with a sweet and tangy rum sauce paired with fresh mango chutney. This caribbean ready in about 35 minutes blends 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 380 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: 10 min Cook: 25 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1 lb pork tenderloin with salt and black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned, about 2-3 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 3 minced garlic cloves until smooth.
  3. Step 3: Pour the rum glaze over the seared pork tenderloin and transfer skillet to the preheated oven. Roast for 15-20 minutes until internal temperature reaches 145°F, basting pork with glaze halfway through.
  4. Step 4: While pork roasts, prepare mango chutney by combining 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/4 tsp red chili flakes (optional) in a bowl. Mix well and season with salt to taste.
  5. Step 5: Remove pork from oven and let rest for 5 minutes. Slice and serve topped with fresh mango chutney for a vibrant Caribbean-inspired dish.

Frequently asked questions

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

Total time is about 35 minutes (10 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 Rum-Glazed Caribbean 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 Rum-Glazed Caribbean 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 Rum-Glazed Caribbean 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 Rum-Glazed Caribbean 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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