Rum-Glazed Pork Tenderloin with Pineapple Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Succulent pork tenderloin coated in a sweet and spiced rum glaze paired with a vibrant pineapple chutney for a tropical flavor burst. This caribbean-inspired pork ready in about 40 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 380 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
• 1/3 cup dark rum
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tsp grated fresh ginger
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 tsp red chili flakes
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/3 cup dark rum, 2 tbsp brown sugar, 1 tsp ground allspice, and 1/2 tsp ground cinnamon to create the rum glaze.
2. Step 2: Pat dry 1 lb pork tenderloin and season all sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
3. Step 3: Sear the pork tenderloin for 3-4 minutes on each side until browned. Brush the pork generously with half of the rum glaze.
4. Step 4: Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes until internal temperature reaches 145°F, basting with remaining rum glaze once during roasting.
5. Step 5: While the pork cooks, prepare pineapple chutney by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 tsp grated fresh ginger, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 tsp red chili flakes, and 2 tbsp chopped fresh cilantro in a bowl. Stir well and let sit.
6. Step 6: Remove pork from oven and let rest for 5 minutes before slicing. Serve the sliced pork topped with the pineapple chutney.