Rum-Glazed Caribbean Pork Tenderloin with Pineapple Salsa

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

Juicy pork tenderloin glazed with a sweet and tangy rum sauce, served with a bright pineapple salsa for a tropical flavor explosion. This caribbean ready in about 40 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: 15 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 all over with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until browned.
  3. Step 3: In a small bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 1 minced garlic clove to create the glaze.
  4. Step 4: Pour half of the rum glaze over the pork and transfer the skillet to the oven. Roast for 15-20 minutes until internal temperature reaches 145°F, basting with remaining glaze halfway through.
  5. Step 5: While pork roasts, combine 1 cup diced ripe pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a bowl. Stir gently to make the pineapple salsa.
  6. Step 6: Remove pork from oven and let rest for 5 minutes before slicing. Serve slices topped with the fresh pineapple salsa for a vibrant Caribbean-inspired dish.

Frequently asked questions

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

Total time is about 40 minutes (15 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 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 Rum-Glazed Caribbean 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 Rum-Glazed Caribbean 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 Rum-Glazed Caribbean Pork Tenderloin with Pineapple Salsa?

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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