Spiced Rum-Glazed Pork Tenderloin with Mango Chutney

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy pork tenderloin with a sticky spiced rum glaze, served alongside a fresh mango chutney that adds a bright, sweet contrast. This Caribbean recipe, ready in about 50 minutes, pairs pork tenderloin, dark spiced rum, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 spiced rum
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup, diced mango
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, mix 1/4 cup dark spiced rum, 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper to create the glaze.
2. Step 2: Pat dry 1 lb pork tenderloin and rub 2 tbsp olive oil all over. Place it in a roasting pan and brush half of the rum glaze evenly over the pork.
3. Step 3: Roast the pork in the preheated oven for 20 minutes, then brush with the remaining glaze and roast for another 10-15 minutes until an internal temperature of 145°F is reached. Remove and let rest for 5 minutes before slicing.
4. Step 4: While the pork roasts, prepare mango chutney by combining 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp apple cider vinegar, 1 tbsp honey, and 2 tbsp chopped fresh cilantro in a bowl. Toss well and refrigerate until serving.
5. Step 5: Serve sliced pork tenderloin drizzled with any pan juices alongside a generous spoonful of mango chutney for a balanced, flavorful Caribbean-inspired dish.