Rum-Glazed Pork Tenderloin with Caribbean Spiced Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy pork tenderloin brushed with a sweet and tangy rum glaze, accompanied by roasted vegetables seasoned with warm Caribbean spices. This Caribbean recipe, ready in about 55 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 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 1/4 cup dark rum
• 3 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups carrots, peeled and cut into 1-inch pieces
• 1 cup red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 cup zucchini, sliced into half-moons

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup dark rum, 3 tablespoons brown sugar, and 1 tablespoon Dijon mustard until smooth to create the rum glaze.
2. Step 2: Rub 1.5 pounds pork tenderloin with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
3. Step 3: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 3-4 minutes until golden brown.
4. Step 4: Brush half of the rum glaze all over the seared pork, then transfer the skillet to the oven and roast for 15 minutes.
5. Step 5: Meanwhile, toss 2 cups peeled carrots, 1 cup red bell pepper, 1 medium red onion wedges, and 1 cup zucchini half-moons with a pinch of salt and pepper, then spread on a rimmed baking sheet.
6. Step 6: After the pork has roasted 15 minutes, brush with the remaining rum glaze and roast an additional 10 minutes until the internal temperature reaches 145°F.
7. Step 7: While the pork rests for 5 minutes, roast the vegetables in the oven for 20-25 minutes until tender and caramelized.
8. Step 8: Slice pork tenderloin and serve alongside the spiced roasted vegetables for a balanced Caribbean-inspired meal.