Rum-Glazed Pork Tenderloin with Spiced Sweet Potato Mash

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy pork tenderloin glazed with a sweet and tangy Caribbean rum sauce paired with creamy sweet potato mash seasoned with warm spices. This Caribbean recipe, ready in about 50 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.

Ingredients

• 1 lb pork tenderloin
• 1/4 cup dark rum
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 minced garlic cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large peeled and cubed sweet potatoes
• 2 tbsp butter
• 1/4 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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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, 1 tbsp soy sauce, and 2 minced garlic cloves to create the rum glaze.
2. Step 2: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper, then sear it for 3 minutes on each side until golden brown.
3. Step 3: Brush half of the rum glaze over the pork, then transfer the skillet to the oven and roast the tenderloin for 15-20 minutes until the internal temperature reaches 145°F, basting with remaining glaze halfway through roasting.
4. Step 4: Meanwhile, boil 2 large peeled and cubed sweet potatoes in salted water for 15 minutes until tender. Drain and mash with 2 tbsp butter, 1/4 cup heavy cream, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until smooth and creamy.
5. Step 5: Let pork rest for 5 minutes before slicing. Serve the sliced rum-glazed pork tenderloin alongside the spiced sweet potato mash for a comforting Caribbean meal.