Rum Spice Glazed Pork Tenderloin
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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.
Originally published May 3, 2012.
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.
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.
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:
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Rum Spice Glazed Pork Tenderloin
Rum Spice Glazed Pork Tenderloin - a quick cooking pork tenderloin with a delectable, fragrant, easy rum &spice glaze. Makes perfect romantic dinner for 2.
Ingredients
- 2 to 3 lbs pork tenderloin
- 2 tablespoon vegetable oil
For the Rum Glaze
- 2 tablespoon olive oil
- 3 cloves minced garlic
- 1 cup brown sugar
- pinch salt
- ½ teaspoon salt
- ½ teaspoon minced fresh ginger
- 4 ounces dark rum
- 2 to 3 tablespoon Tabasco sauce
- 1 teaspoon 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
Instructions
- In a small saucepan over medium low heat add the olive oil and 3 cloves minced garlic.
- Sauté for only a minute until the garlic softens, then add the brown sugar, ½ teaspoon salt,ginger, rum, Tabasco Sauce and jalapeno pepper. Simmer slowly for about 5 minutes until the glaze thickens slightly.
- Mix all of the ingredients for the Spice Rub together and rub over the entire surface of the pork tenderloin/s.
- Heat the vegetable oil in a skillet or frying pan over medium to medium high heat.
- Lightly brown the pork tenderloin/s on all sides.
- 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.
- 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
Notes
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
Yield
6Serving Size
1 servingAmount Per Serving Calories 463Total Fat 15gSaturated Fat 6gUnsaturated Fat 0gCholesterol 98mgSodium 950mgCarbohydrates 39gFiber 1gSugar 35gProtein 32g
Un vrai délice cette viande!
Bisous
I made this Rum Spiced Pork loin roast for Valentines
Day and it was “awesome”” my Husband
Was absolutely delighted with it ...and I was so
Pleased that I found this recipe as it is divine!!!
Just wanted to share my joy of this recipe!
5 Tablespoons of Tabasco sounds like a lot, also, is it a pinch or 1/2 tsp. of salt, both measurements appear in the recipe.
The Tabasco is easily adjusted to suit your taste. Thanks for catching the salt typo.
I too was going to mention the qty of tabasco and salt. Glad to see a reply already.
This looks and sounds delicious, dark rum always lives in this house LOL.
Pinned for a later date, thanks.
I made this without rum because I didn't have it. It's pretty garlic-y, but I look forward to trying it again WITH rum! It tastes great without!
This recipe sounds great! What would you recommend serving with it?
we have it with a salad that includes mangoes or with some Jamaican Spice infused rice.
Do you have a recipe for the salad with mango? Really looking more for the dressing than the contents of the salad. Would love to try...thanks.
Just search salad dressing on the website for ideas.
Could this be made with cocunt rum instead of dark rum? Perhaps to off set the garlic???
tIt could but be warned coconut rum is generally much sweeter and that is more likely to overwhelm the dish.You may wan to cut back on the sugar a bit.
Hi. I tried this recipe tonight, and although we loved the flavour, we found it a little too hot. I didn't put in all of the tobasco and left out the jalapeño - is there anything else you'd recommend to make it a little milder?
The jalapeno id probably the best thing to reduce. You'll find a balance you like.
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 😊
My husband loved this recipe . I used pok chops and did not use the hot sauce or the pepper .
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!
GOOD ALSO WITH A BEEF TENDERLOIN AND LEFT OUT THE HOT SAUCE AND JALPENO PEPPERS TOO HOT FOR US
AND STILL TASTED GREAT
THANKS BARRY
Can this be made with whiskey, bourbon or vodka as we normally do not have rum on hand?