Rum glazed pork tenderloin

  • Author: Peanut Blossom


  • 1/4 cup rum (the little sample size bottle of rum I had was exactly enough for this marinade)
  • 1/4 cup soy sauce
  • 3 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp dried ginger
  • 2 pork tenderloins (approximately 3 pounds)


  1. Whisk together the marinade ingredients in a small bowl until the brown sugar has mostly dissolved.
  2. Place the pork tenderloins in a gallon sized plastic bag, pour the marinade in, press the air out and close. Store in the fridge for 2-4 hours.
  3. Remove pork from the marinade and carefully transfer the marinade to a small saucepan to reserve.
  4. Grill the pork over medium heat for 15-20 minutes until center reads 145 degrees.
  5. Meanwhile, bring the marinade to a rolling boil for 2 minutes, whisking constantly to prevent burning. Set aside and let cool slightly while pork finishes.
  6. Let the pork rest under a tin foil tent for 5 minutes and then slice into thin pieces and serve alongside the marinade sauce.
  7. The recipe made enough to have leftovers for a full second dinner on night 2.