Rum-Glazed Pork Tenderloin with Mango Chutney
Juicy pork tenderloin brushed with a sweet and sticky rum glaze, paired with a zesty mango chutney to highlight tropical Caribbean flavors. This caribbean-inspired caribbean ready in about 45 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 350 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.
Ingredients
- 1 lb pork tenderloin
- 1/4 cup dark rum
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 2 cloves garlic clove, minced
- 1 cup mango, peeled and diced
- 1/4 tsp red chili flakes
- 1/4 cup red onion, finely chopped
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 1 tbsp soy sauce, and 2 minced garlic cloves until sugar dissolves.
- Step 2: Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear pork on all sides until browned, about 3 minutes per side.
- Step 3: Brush pork generously with half of the rum glaze, then transfer skillet to oven. Roast for 15-18 minutes until internal temperature reaches 145°F, brushing with remaining glaze halfway through.
- Step 4: Meanwhile, combine 1 cup diced mango, 1/4 cup finely chopped red onion, 2 tbsp apple cider vinegar, and 1/4 tsp red chili flakes in a bowl. Mix well and let sit for 10 minutes to meld flavors.
- Step 5: Remove pork from oven, rest for 5 minutes, then slice and serve topped with the fresh mango chutney.
Frequently asked questions
How long does Rum-Glazed Pork Tenderloin with Mango Chutney take to make?
Total time is about 45 minutes (15 min prep + 30 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 Mango 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 Mango 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 Mango 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 Mango 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.
What others are saying
- ★★★★★
As a chef, I was impressed by how the mango chutney balanced the pork's sweetness. The rum glaze caramelized beautifully without burning.
- ★★★★★
My family loved the rum glaze—it cut through the richness perfectly! Served with rice and steamed greens, it was a Caribbean feast.
- ★★★★☆
Delicious overall, but the chutney was a bit too sweet for my taste. I'd reduce the sugar next time.
Related recipes
Rum-Glazed Caribbean Pork Tenderloin with Pineapple Salsa
Caribbean Rum-Glazed Pork Tenderloin with Spiced Sweet Potato Mash
Spiced Rum-Glazed Pork Tenderloin with Caribbean Mango Chutney
Rum-Glazed Caribbean Pork Tenderloin with Pineapple Relish
Rum-Glazed Pork Tenderloin with Mango Black Bean Salad
Rum-Glazed Caribbean Pork Tenderloin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
