Enjoy the island flavors of tropical fruits, spices, and rum when you prepare Spice Rubbed Pork Tenderloin with Mango Pineapple Relish. Ripe mangos and pineapple, the color of sunshine, are mixed with chilies and a splash of rum to create a sweet and slightly spicy relish or salsa. It is served alongside slices of tender pork with a spice rubbed crust formed by first being seared on the stove top, finished in the oven and then brushed with a rum glaze to help retain all its delicious juices.
Spice Rubbed Pork Tenderloin
Serves 2, adjust the recipe accordingly
Preheat oven to 400 degrees
- 3/4 – 1 lb. pork tenderloin, trimmed of all silver skin
- 1 Tbsp. plus 1 additional Tbsp. peanut or canola oil
- Spice rub – See recipe below
- Rum Glaze – See recipe below
Rub 1 Tbsp. of oil onto the pork tenderloin and then coat with the spice rub. Let the meat marinate for at least 15 minutes (can be covered and refrigerated for several hours or up to 1 day). Heat oil in a large ovenproof skillet over medium high heat. When it starts to shimmer, add the pork and sear on all sides. Remove from the stove top and place in the preheated oven (about 15 minutes depending on size) until the pork registers 145 degrees. Remove from the oven, brush with the glaze and let rest for 10 minutes. Slice and serve with the mango pineapple relish.
- 1/2 tsp. each cumin, allspice, ground ginger, garlic powder, onion powder, salt, pepper and brown sugar
Mix all the seasoning together well. If not using right away, store in a sealed container.
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/4 onion, minced fine
- 1 garlic clove, minced
- 1 Tbsp. honey
- 1/4 c. dark rum
- juice from 1/2 lime
Heat the oil in a saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for about 30 seconds. Stir in the butter and honey. Remove the saucepan from the flame and add the rum and lime juice. Return to the heat and cook until the sauce thickens to a glaze like consistency.
Mango Pineapple Relish
- 1 mango, peeled and cubed*
- 3/4 c. fresh pineapple, cubed (canned diced pineapple can also be used)
- 1/8 tsp. each of salt, garlic powder and ground ginger
- 1 – 2 Tbsp. chopped cilantro
- 1 jalapeño chili, finely diced
- 1 Tbsp. dark rum
- 1 Tbsp. sweet chili sauce (honey may be substituted)
- juice from 1/4 lime
Mix the mango, pineapple, seasonings, cilantro, chili, rum, sweet chili sauce, and lime juice together in a medium bowl. Let sit at room temperature for 30 minutes before serving to develop the flavors.
*Slice off each side of the mango as close to the seed as possible. Score the cut mango flesh in a crisscross pattern down to the skin. Bend the skin backwards so that the cubes pop up and then slice the cubes away from the skin.
I served the pork with black beans that had been cooked with fresh tomatoes and peppers from my garden. It would also be good with plantains, sweet potatoes, yuca or buttered white rice. Perhaps the tropical flavors of this dish may remind you of a past visit to Hawaii, Bermuda, the Caribbean islands, or sunny Florida with their sun filled skies and tropical breezes.