Rum-Glazed Pork Tenderloin with Mango Chutney

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pork tenderloin glazed with a spiced rum sauce, paired with a sweet and tangy mango chutney for an island-inspired main course. This Caribbean recipe, ready in about 45 minutes, pairs pork tenderloin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup dark rum
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 cup fresh mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 2 tbsp apple cider vinegar
• 1/4 tsp red chili flakes
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Rub 1 lb pork tenderloin with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Heat a skillet over medium-high heat and sear the tenderloin on all sides until golden, about 2 minutes per side.
2. Step 2: In a small bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 2 minced garlic cloves.
3. Step 3: Transfer pork to a roasting pan and brush with half of the rum glaze. Roast in the oven for 15-20 minutes, brushing with remaining glaze halfway through, until internal temperature reaches 145°F. Let rest 5 minutes before slicing.
4. Step 4: Meanwhile, prepare the mango chutney by combining 1 cup diced fresh mango, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp apple cider vinegar, 1/4 tsp red chili flakes, and 2 tbsp chopped fresh cilantro in a bowl. Stir well and let sit to meld flavors.
5. Step 5: Serve sliced pork tenderloin topped with the mango chutney for a balance of sweet, spicy, and tangy Caribbean flavors.