Rum-Glazed Pork Tenderloin with Caribbean Pineapple Chutney

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

Juicy pork tenderloin glazed with a sweet rum sauce served alongside a tangy pineapple chutney bursting with tropical flavors. This caribbean ready in about 40 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 370 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 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 2 tbsp soy sauce, and 2 minced garlic cloves to create the glaze.
  2. Step 2: Season 1 lb pork tenderloin generously with salt and black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides for 3-4 minutes until browned.
  3. Step 3: Brush half of the rum glaze over the pork and transfer the skillet to the preheated oven. Roast for 15-18 minutes until internal temperature reaches 145°F, basting with remaining glaze halfway through.
  4. Step 4: While pork roasts, combine 1 cup finely diced pineapple, 1/4 cup finely chopped red onion, 1/4 tsp red chili flakes, and 1 tbsp fresh lime juice in a bowl. Stir well to make the tropical chutney.
  5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Serve slices topped with the pineapple chutney for a sweet and tangy Caribbean-inspired dish.

Frequently asked questions

How long does Rum-Glazed Pork Tenderloin with Caribbean Pineapple Chutney 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 Pork Tenderloin with Caribbean Pineapple 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 Pork Tenderloin with Caribbean Pineapple 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 Pork Tenderloin with Caribbean Pineapple 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 Pork Tenderloin with Caribbean Pineapple 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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