Rum-Glazed Pork Tenderloin with Caribbean Sweet Potato Mash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin brushed with a sweet and tangy rum glaze paired with creamy mashed sweet potatoes spiced with warm island flavors. 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 480 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.

Prep: 15 min Cook: 40 min Serves 4 Caribbean cuisine 480 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, 1 tsp garlic powder, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper to create the rum glaze.
  2. Step 2: Rub 1.5 lbs pork tenderloin with 2 tbsp olive oil, then brush generously with half of the rum glaze. Place on a rimmed baking sheet and roast for 20 minutes.
  3. Step 3: Brush the pork again with remaining rum glaze and roast for an additional 10-15 minutes, or until internal temperature reaches 145°F. Remove from oven and rest for 10 minutes before slicing.
  4. Step 4: While pork roasts, place 2 lbs peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15 minutes until tender.
  5. Step 5: Drain sweet potatoes and mash with 1/2 cup coconut milk, 1/4 tsp ground cinnamon, and 1 tbsp chopped fresh thyme until creamy and smooth. Season with salt to taste.
  6. Step 6: Serve sliced pork tenderloin over a bed of the Caribbean sweet potato mash for a rich and flavorful dinner.

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