Rum Glazed Pork Tenderloin With Pineapple Salsa

Pork with a rum glaze and pineapple salsa is an excellent choice for a summer dinner. The meat is juicy on the inside and crispy and golden on the outside with a sweet glaze. Pineapple salsa goes so well with the pork, adding another dimension to the meat. This dish is light and refreshing.

I adapted this recipe from one that I found by Bobby Flay. He grilled the pork tenderloin. I seared the meat on the stove and then finished roasting it in the oven.

Ingredients:

  • 2 pork tenderloins
  • salt, pepper
  • oil for browning the meat
Glaze:
  • 1 Tablespoon oil for cooking the onion and garlic
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup rum
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 1½ teaspoons cornstarch
  • salt, pepper

pineapple salsa recipe in the previous post

Preheat the oven to 400 degrees. Pat tenderloins dry on paper towels.  Season liberally with salt and pepper on all sides. Heat 2-3 Tablespoons of oil in a large skillet until it’s almost smoking. Place the tenderloins in the skillet; you  might have to curl them a bit. Don’t worry about it, they will straighten out later:). Cook on medium-high heat until it’s really brown on all sides, about 8-10 minutes. Don’t turn the meat until it easily releases from the pan. Drying the meat and cooking it in a really hot skillet will make sure that the meat is well-browned and releases easily from the pan. If the meat is wet, or the skillet isn’t hot enough, the meat will steam instead of searing.  Place the pork tenderloins on a rack in a rimmed baking sheet. Line the baking sheet it with aluminum foil so you don’t have to wash it later.  Roast in the oven for 15-30 minutes, depending on the thickness of the tenderloins and how done them want it to be.  Meanwhile, make the glaze. Heat 1 Tablespoon oil in a medium saucepan on medium heat. Cook the onions and garlic until they are tender.  Add the chicken broth (reserving 1/4 cup) and rum and cook on high heat until the liquid reduces by half the amount. Add the brown sugar and cinnamon. In a small bowl, whisk the cornstarch with the reserved chicken broth.  Add to the sauce, whisking constantly.  Cook for about 5 more minutes, until it thickens. Season with salt and pepper.  Strain the sauce through a sieve.  When the pork is about 130-135 degrees, brush the glaze on the tenderloins.  Broil for a few minutes, turn the pork tenderloin over, brush with more glaze and broil a few more minutes. Continue, until all the sides are golden, brushing with more glaze. Take the pork out of the oven and let it rest for about 10 minutes.  While the pork is resting, make the Pineapple Salsa. Serve with rice.


Rum Glazed Pork Tenderloin With Pineapple Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 2 pork tenderloins
  • salt, pepper
  • oil for browning the meat
Glaze:
  • 1 Tablespoon oil for cooking the onion and garlic
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup rum
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 1½ teaspoons cornstarch
  • salt, pepper
  • pineapple salsa recipe in the previous post
Instructions
  1. Preheat the oven to 400 degrees.
  2. Pat tenderloins dry on paper towels. Season liberally with salt and pepper on all sides.
  3. Heat 2-3 Tablespoons of oil in a large skillet until it's almost smoking. Place the tenderloins in the skillet; you might have to curl them a bit. Cook on medium-high heat until it's really brown on all sides, about 8-10 minutes.
  4. Place the pork tenderloins on a rack in a rimmed baking sheet. Line the baking sheet it with aluminum foil so you don't have to wash it later. Roast in the oven for 15-30 minutes, depending on the thickness of the tenderloins and how done them want it to be.
  5. Meanwhile, make the glaze. Heat 1 Tablespoon oil in a medium saucepan on medium heat. Cook the onions and garlic until they are tender.
  6. Add the chicken broth (reserving ¼ cup) and rum and cook on high heat until the liquid reduces by half the amount.
  7. Add the brown sugar and cinnamon. In a small bowl, whisk the cornstarch with the reserved chicken broth. Add to the sauce, whisking constantly. Cook for about 5 more minutes, until it thickens. Season with salt and pepper. Strain the sauce through a sieve.
  8. When the pork is about 130-135 degrees, brush the glaze on the tenderloins. Broil for a few minutes, turn the pork tenderloin over, brush with more glaze and broil a few more minutes. Continue, until all the sides are golden, brushing with more glaze.
  9. Take the pork out of the oven and let it rest for about 10 minutes.
  10. While the pork is resting, make the pineapple salsa. Serve with rice.

 

 

 

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Comments

  1. Milana says

    Olga, I love love love this pork!! Andrey and I ate the whole thing in one sitting. Thank you for the recipe. Can’t wait to make again!

    • says

      You can replace it with the same amount of broth. It will taste completely different and I don’t even know if it will taste good. You might add some maple syrup to it, or whatever other tastes you prefer.

  2. Tanya says

    Made this pork with pineapple today for lunch, amazing!! Loved the pineapple salsa too. Perfect combination!! Thank you!
    One more thing, your recipe doesn’t state how much cornstarch is needed to thicken the glaze ;)

    • says

      I’m glad you enjoyed it, Tanya.
      Sorry, that the cornstarch amount wasn’t specified. It’s about 1 teaspoon. I’ll fix it. Thanks for letting me know.

  3. Lana says

    Hi Olga! Quick question…can it be served cold too? or What if I make it a day in advance and then do the glazing steps the following day right before serving it? Would the meat get too hard? I dont think it should since its pork….what do you think? thanks!

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