Rum-Glazed Pork Tenderloin with Caribbean Pineapple Chutney

By AislePrompt Test Kitchen · 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-inspired caribbean ready in about 40 minutes pairs pork tenderloin, dark rum, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 370 cal/serving
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Ingredients

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

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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