Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared pork tenderloin glazed with a spiced rum sauce and served alongside a fragrant Caribbean-style rice pilaf. This caribbean-inspired caribbean ready in about 45 minutes pairs pounds pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 pounds pork tenderloin evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork on all sides for 3-4 minutes per side until golden brown.
  2. Step 2: Reduce heat to medium-low. Add 1/2 cup spiced rum, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp fresh thyme leaves to the skillet. Simmer gently, spooning the glaze over the pork for 10 minutes until the sauce thickens and the pork reaches an internal temp of 145°F.
  3. Step 3: While pork cooks, rinse 1 cup long grain white rice under cold water. In a medium saucepan, combine rice with 2 cups chicken broth, 1/2 cup diced red bell pepper, and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until rice is tender and liquid absorbed.
  4. Step 4: Remove rice from heat. Stir in 1/4 cup sliced scallions and 2 tbsp chopped fresh cilantro. Fluff with a fork.
  5. Step 5: Let pork rest 5 minutes before slicing. Serve pork slices drizzled with spiced rum glaze alongside the Caribbean rice pilaf.

Frequently asked questions

How long does Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork tenderloin from drying out.

Can I substitute ingredients in Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Rum-Glazed Pork Tenderloin with Caribbean Rice Pilaf?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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