Spiced Rum-Glazed Pork Tenderloin with Pineapple Salsa
Tender pork tenderloin brushed with a sweet and spicy rum glaze, paired with a refreshing pineapple salsa for a tropical-inspired dinner. This caribbean-inspired pork ready in about 55 minutes blends pork tenderloin, dark spiced rum, packed brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1/3 cup dark spiced rum
- 1/4 cup, packed brown sugar
- 2 tbsp Dijon mustard
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tsp salt
- 3/4 tsp black pepper
- 1 cup, diced fresh pineapple
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk 1/3 cup dark spiced rum, 1/4 cup packed brown sugar, 2 tbsp Dijon mustard, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice until smooth to create the glaze.
- Step 2: Season 1.5 lbs pork tenderloin evenly with 1 tsp salt and 3/4 tsp black pepper; place on a roasting pan lined with foil.
- Step 3: Brush half of the rum glaze over the pork, reserving the rest for basting. Roast in the preheated oven for 20 minutes, then baste with remaining glaze and roast for an additional 10-15 minutes until internal temperature reaches 145°F.
- Step 4: While pork roasts, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tbsp olive oil in a bowl; toss gently and season with a pinch of salt.
- Step 5: Remove pork from oven, let rest for 5 minutes, then slice into medallions. Serve topped with the vibrant pineapple salsa for a balanced sweet and savory meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rum-Glazed Pork Tenderloin with Pineapple Salsa take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Rum-Glazed Pork Tenderloin with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Rum-Glazed Pork Tenderloin with Pineapple Salsa?
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 Pineapple Salsa 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 Pineapple Salsa?
Caribbean pork 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.
