Rum-Glazed Pork Tenderloin with Spiced Plantains

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 glazed with a rich rum sauce paired with sweet and spiced fried plantains for a classic Caribbean-inspired meal. 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 420 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: 25 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small saucepan over medium heat, combine 1/4 cup dark rum, 2 tbsp brown sugar, 2 minced garlic cloves, and 1/2 tsp ground allspice. Simmer for 5 minutes until slightly thickened to create the rum glaze.
  2. Step 2: Season 1 lb pork tenderloin with salt and black pepper. Place on a baking sheet and roast for 20 minutes, brushing generously with the rum glaze every 7 minutes.
  3. Step 3: While pork roasts, peel and slice 2 large ripe plantains into 1/2-inch thick diagonal pieces. Heat 1/4 cup vegetable oil in a skillet over medium heat.
  4. Step 4: Fry plantain slices in batches for 2-3 minutes per side until golden and caramelized. Sprinkle with 1/4 tsp cinnamon and a pinch of salt immediately after frying.
  5. Step 5: Let pork rest 5 minutes before slicing. Serve pork slices drizzled with remaining rum glaze alongside the spiced fried plantains.

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