Rum-Glazed Pork Tenderloin with Pineapple Chutney

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Roasted pork tenderloin glazed with a sweet and smoky rum sauce, served alongside a tangy pineapple chutney for a Caribbean-inspired feast. This Caribbean recipe, ready in about 40 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 410 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
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3 garlic cloves, minced
• 1 cup pineapple, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 tsp red chili flakes
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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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, 2 tbsp soy sauce, and 3 minced garlic cloves to form the rum glaze.
2. Step 2: Season 1.5 lbs pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes until browned.
3. Step 3: Brush half of the rum glaze over the pork and transfer the skillet to the oven. Roast for 15-20 minutes, basting with remaining glaze every 5 minutes, until internal temperature reaches 145°F.
4. Step 4: While pork roasts, combine 1 cup finely chopped pineapple, 1/2 cup finely chopped red onion, 1/2 tsp red chili flakes, and 2 tbsp apple cider vinegar in a bowl. Mix well to create a tangy pineapple chutney.
5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Serve pork slices topped with pineapple chutney for a vibrant Caribbean-flavored dish.