Rum Yum Roast Pork Tenderloin
Indulge in the bold and irresistible flavors of our Rum Yum Roast Pork Tenderloin, a dish that’s as impressive as it is easy to prepare. This succulent pork tenderloin is seared to perfection, then roasted and glazed with a rich blend of dark rum, brown sugar, Dijon mustard, soy sauce, and a hint of cinnamon for a tantalizing sweet-and-savory kick. Elevating the flavor with minced garlic and a touch of olive oil, this dish achieves a balance of caramelized depth and zesty brightness. Served with a drizzle of thickened rum sauce and optionally garnished with fresh thyme, this 40-minute recipe (including prep) is perfect for entertaining or a delightful weeknight dinner. Pair it with roasted vegetables or fluffy mashed potatoes to complete this satisfying meal. Perfectly tender, beautifully glazed, and brimming with aromatic spices, this pork tenderloin is a showstopper for any occasion.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces (about 1.5 lbs total) pork tenderloin
- 1 cup dark rum
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 sprigs fresh thyme (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels and season them evenly with salt and ground black pepper.
In a small bowl, whisk together the dark rum, brown sugar, soy sauce, Dijon mustard, olive oil, minced garlic, and ground cinnamon to create the glaze.
Heat a large oven-safe skillet over medium-high heat and lightly coat the bottom with olive oil.
Sear the pork tenderloins for 2-3 minutes on each side, until browned. Remove the skillet from heat.
Pour half of the rum glaze over the pork tenderloins, coating them evenly.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the tenderloins reaches 145°F (63°C).
While the pork cooks, pour the remaining glaze into a small saucepan. Bring it to a gentle simmer over low heat, stirring occasionally, until it thickens slightly into a sauce (about 5 minutes).
When the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
Drizzle the thickened rum sauce over the sliced pork tenderloin and garnish with fresh thyme, if desired.
Serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 20.0 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
