Rum Glazed Pork Tenderloin with Grilled Pineapple R

Name: Rum Glazed Pork Tenderloin with Grilled Pineapple Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pineapple, peeled, cut into 1/2-inch rounds, cored; Canola oil; Salt and freshly ground black pepper; 4 green onions, thinly sliced; 1 serrano chile, finely diced; 3 tablespoons rice vinegar; 1 tablespoon freshly chopped cilantro leaves; Honey, to taste; 4 tablespoons canola oil; 1 small red onion, coarsely chopped; 2 cloves garlic, chopped; 1/4 cup dark brown muscovado sugar; 1 cup dark rum; 4 cups chicken stock; 1 habanero chile, left whole with 3 slits cut into chile; 2 cinnamon sticks; 2 star anise; Salt and freshly ground black pepper; 1 1/2 pounds pork tenderloin, trimmed of excess fat

Servings: persons

1 small pineapple, peeled, cut into 1/2-inch rounds, cored
Canola oil
Salt and freshly ground black pepper
4 green onions, thinly sliced
1 serrano chile, finely diced
3 tablespoons rice vinegar
1 tablespoon freshly chopped cilantro leaves
Honey, to taste
4 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup dark brown muscovado sugar
1 cup dark rum
4 cups chicken stock
1 habanero chile, left whole with 3 slits cut into chile
2 cinnamon sticks
2 star anise
Salt and freshly ground black pepper
1 1/2 pounds pork tenderloin, trimmed of excess fat

1
Heat the grill over high heat.
2
Brush the pineapple with a few tablespoons of oil and season with salt and pepper.
3
Grill until golden brown on all sides.
4
Remove the pineapple from the grill, cut into small dice and transfer to a bowl.
5
Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste.
6
Season with salt and pepper.
7
Let sit at room temperature for at least 30 minutes before serving.
8
For the glaze:
9
Heat 2 tablespoons of the oil in a medium saucepan over high heat.
10
Add the onions and cook until soft.
11
Add the garlic and cook for 30 seconds.
12
Stir in the sugar, add the rum and cook until reduced by half.
13
Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
14
Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper.
15
Pour the mixture into a bowl and let cool to room temperature.
16
Heat the grill over high heat.
17
Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper.
18
Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling.
19
Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
20
Serve the pork with the relish.

1171

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 small pineapple, peeled, cut into 1/2-inch rounds, cored, Canola oil, Salt and freshly ground black pepper, 4 green onions, thinly sliced, and more.

Yes, Rum Glazed Pork Tenderloin with Grilled Pineapple Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rum Glazed Pork Tenderloin with Grilled Pineapple Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions