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Rum Spice Glazed Pork Tenderloin

Rum Spice Glazed Pork Tenderloin. A quick and easy pork tenderloin recipe with a delectable, fragrant, easy rum & spice glaze. Makes perfect romantic dinner for 2 or a great entree at a dinner party.

Rum Spice Glazed Pork Tenderloin featured image

Rum Spice Glazed Pork Tenderloin

Originally published 2013.

The inspiration for this recipe came from Rob, one of the guys at work. His version of this recipe he had made several times and had become a favourite pork dish. I can easily see why.

He describes it as, “Really easy and incredibly delicious.” I have to agree with that summation.

Preparing Pork Tenderloin

 like to fold the flat ends of tenderloin back & tie them to make them. more uniform size for more even cooking.

I did make some additions to the original recipe to bump up the spice and add a little more heat. But most importantly, I added some dark rum to create a fantastic glaze to serve with it.

Rum Spice Glazed Pork Tenderloin close up

Rum Spice Glazed Pork Tenderloin

The pork tenderloin cooks quickly to moist tender perfection. It makes an ideal quick workday dinner, which Spouse declared to be the best pork dish she had ever had.

If you like this recipe, you may also like our recipe for low fat Honey Garlic Boneless Ribs:

Low Fat Honey Garlic Boneless Ribs image with title text for Pinterest

Originally published May 3, 2012. Updated May 5 2018.

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Rum Spice Glazed Pork Tenderloin with title text

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Rum Spice Glazed Pork Tenderloin close up
Yield: 6 servings

Rum Spice Glazed Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Rum Spice Glazed Pork Tenderloin - a quick cooking pork tenderloin with a delectable, fragrant, easy rum &spice glaze. Makes perfect romantic dinner for 2.


  • 2 to 3 lbs pork tenderloin
  • 2 tbsp vegetable oil

For the Rum Glaze

  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 cup brown sugar
  • pinch salt
  • 1/2 tsp salt
  • 1/2 tsp minced fresh ginger
  • 4 ounces dark rum
  • 2 to 3 tbsp Tabasco sauce
  • 1 tsp minced jalapeno pepper, optional if you like a little extra heat

For the Spice Rub

  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 2 tsp. kosher salt
  • 2 tsp. ground cumin
  • ½ tsp. ground black pepper
  • 2 tsp. chili powder


  1. In a small saucepan over medium low heat add the olive oil and 3 cloves minced garlic.
  2. Sauté for only a minute until the garlic softens, then add the brown sugar, 1/2 tsp salt,ginger, rum, Tabasco Sauce and jalapeno pepper. Simmer slowly for about 5 minutes until the glaze thickens slightly.
  3. Mix all of the ingredients for the Spice Rub together and rub over the entire surface of the pork tenderloin/s.
  4. Heat the vegetable oil in a skillet or frying pan over medium to medium high heat.
  5. Lightly brown the pork tenderloin/s on all sides.
  6. Brush some of the glaze onto the pork tenderloin before placing it in a preheated 375 degree oven for about 20-25 minutes depending on the thickness of the tenderloins being used. I use a meat thermometer to test the meat and take it out of the oven when the temperature reaches 140-150 degrees F. You can brush more glaze onto the meat half way through the cooking time.
  7. It is important to cover the meat with aluminum foil and let it rest for 10 minutes before slicing and serving. Spoon extra glaze over the pork when serving


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information



Serving Size

1 serving

Amount Per Serving Calories 463Total Fat 15gSaturated Fat 6gUnsaturated Fat 0gCholesterol 98mgSodium 950mgCarbohydrates 39gFiber 1gSugar 35gProtein 32g

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Saturday 12th of August 2023

Can this be made with whiskey, bourbon or vodka as we normally do not have rum on hand?

Sonia kuczynski

Monday 7th of January 2019




Friday 11th of May 2018

This was very good. Did not have tobasco so used Louisiana hot sauce in place of it. Had to thicken with a bit of cornstarch as was not thickening. Husband loved it!


Wednesday 2nd of November 2016

My husband loved this recipe . I used pok chops and did not use the hot sauce or the pepper .


Monday 28th of March 2016

Made this for the 3rd time tonight and it's always a crowd pleaser. Served it with your honey roasted carrots and lemon and herb roasted potatoes. Thanks for sharing such great recipes 😊

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