Spice Rubbed Pork Tenderloin With Mango Pineapple Relish

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 With Mango Pineapple Relish
Spice Rubbed Pork Tenderloin With Mango Pineapple Relish

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.

Spice Rub

  • 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.

Rum Glaze

  • 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.

Which Way To A Tropical Isand
How Far To A Tropical Island


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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

226 thoughts on “Spice Rubbed Pork Tenderloin With Mango Pineapple Relish

    1. Thank you Kay, I’m glad you like the recipe. Having lived in Miami for many years, I’ve eaten many a black bean at Cuban restaurants. 😀

  1. It is only 7 a.m. but your dish is so appealing, I am drooling and could have it for breakfast right this moment. Yes, the mango/pineapple relish is the color of sunshine. This relish would be good with other meats and poultry too. Glad your garden is producing well for you.

  2. I love the idea of these tropical flavors and it stretches our rather monotonous plate right now so thanks…this will be good to try in the heart of winter when we need some tropical reminders.

    1. Hi Donna, I agree with you about this being a dish we could enjoy when we are up to our knees in snow this winter. It will make us think warm thoughts. 😀

    1. Thank you Mad Dog. That photo is from a spot near our home when we lived in Key Largo, Florida. We took a ride down during our trip to Florida this past winter.

  3. What a great way of cooking a pork tenderloin. I have 3 in my freezer, each one destined for a different treatment. Thanks for the inspiring recipe.

  4. This sounds like a wonderful combination Karen. I have a pork tenderloin in the freezer so this may be on my table this week. Love your tropical picture.

    1. Thank you Penny, I’m happy to know that you like the recipe for the pork tenderloin. I thought the photo was a great way to finish this post, I’m glad you liked it.

    1. Hi Debbie, It sounds like our minds were on the same wave length. I believe you would enjoy mango pineapple relish…we thought it was delicious.

  5. I knew as soon as I read the title of this post that I would love and crave this recipe–and I do! Spice-rubbed pork. Always yummy. But with a fruit relish that includes rum? Now that is inspired!

    1. Thank you Madonna, I’m happy that you like the recipe for the pork tenderloin. I thought that the relish and beans was a nice accompaniment to complete that island taste.

    1. I appreciate your kind words, Diane. I do try to let everyone envision what the meal will taste like before they try making my dishes. Tender and juicy pork and tropical fruits does make you think of Hawaii and the Caribbean islands. 🙂

    1. Thank you Ksenia, for your lovely compliment. I’m glad you thought this meal was like a mini-vacation. The nice thing is that it doesn’t cost near as much as actually traveling to a tropical island. 😀

  6. What great color and flavors this has! I love mango (and pineapple!) and both go so well with pork. Spectacular dish — thanks.

    1. Hi John, One of the nice things about this dish is the sunny color of the relish. You are right about these fruits going very well with pork. I appreciate your very nice compliment. Thank you!

  7. This sounds so good, Karen! I especially like the rub…always looking for a good one and I think I have all of these spices. I may make extra to have on hand for other dishes as well. Thanks!

    Jane xx

    1. Hi Jane, This is a nice rub to use on most any meat that you want to BBQ or roast. I’m like you and like to make extra of this rub…it stores very well in a sealed container.

  8. I only ever have eaten fresh pineapple sauce pork tenderloin so I must try this & with fresh mango too …very interesting! That rum glaze sounds very appetizing too.
    I am a big pork loin lover but don’t make it that often! 😉

    1. Hi David, You are right…this is different from most dishes you would find from Cuba but the island’s flavors are throughout the dish. I’m glad you like the recipe.

    1. Hi Jan, If you love mango and pineapple with pork then I believe you will really enjoy this dish. This meal does remind you of what you might eat in Hawaii with their great fruit and pork dishes.

    1. Hi Karie, I was delighted to see that you not only liked this post but reblogged my pork and relish recipe on your blog. I appreciate the addition of my dish to your site…thank you!

    1. Thank you Darryl, for your nice compliment. I’m happy to know that you like the looks of the meal. I do think the relish adds a refreshing touch to this dish.

    1. Hi Andrea, I’m glad you like the dish but I’m sorry to have made you hungry so early in the day. I hope you will enjoy the dish if you get a chance to make it this weekend. Thank you for your nice compliment.

    1. Hi Cheri, I agree with you about the combination of flavors in this dish…I think they go very well together. Thank you for your nice compliment.

    1. Thank you Sylvia, I’m glad to know that you like the recipe. You are right…black beans are very prevalent throughout the Caribbean and South America.

  9. Hi Karen.

    My wife and I just got back from Germany and Salzburg. Thank you for the recommendation on the Black Forest and the Traube Tonbach Hotel. It was magical.

    Joe Parisi

    1. Hi Joe, It was so nice for you to get back to me to let me know that you were happy with my recommendations about visiting the Black Forest and staying at Traube Tonbach. I agree with you…the area really is a magical place, just like out of a fairy tale. We have been staying at Traube Tonbach for years and it is first class all the way.

  10. Beautiful – so many lovely flavours! Mango is my very favourite fruit and I’d be happy with a big old bowl of relish all to myself while everyone else tucked into the meat 😉 Although maybe I’d leave room for a few slices of pork too…..

    1. Hi Tanya, I’m glad you like the relish…we thought it was yummy. Even though I know Big Man would enjoy having your share of pork, once you taste it I think you might like a few slices. 😀

    1. Hi Monique, I’m glad you like the mango pineapple relish. I agree with you about salsas going well with pork. It is so mild that it needs a little jazzing up. 🙂

    1. Hi Sam, I’m happy that you enjoyed the post. The rum glaze and spice rub gave the pork a nice taste. Adding the fruit was like icing on the cake. 🙂

  11. Hi Karen, what a lean and luscious dish you have here. Yummo! Wondering if Sailor Jerry spiced rum would be ok?

    1. Hi Lizzy, I think your choice of rum would be great with its flavors of cinnamon and nutmeg…it would be great with the fruit flavors. I appreciate your nice compliment, thank you.

  12. Hmmph! Saw your post and it was almost lunchtime. Pork on menu!! So do you think I had the common sense to read this and give myself real culinary pleasure!!?? Thank the blessed Lord more pork came in the delivery van end of last week!! Thanks!!

    1. Hi Eha, There is always next time. I believe you would enjoy the pork…it is very flavorful. I’m glad you like the dish, thank you!

    1. Hi Roger, The weather certainly hasn’t been nice in your area…that is for sure. The sunny sweet flavor of the relish might brighten your day. 🙂

    1. Hi Jo, This is really an easy meal to put together…you probably have most of the spices in your pantry. I’m glad you like the meal…thank you.

  13. I like your recipe Karen – I make a Mango salsa but your addition of pineapple sounds great. Any time I grill a pork tenderloin I always fix black beans – just love them. I just picked some sweet orange and jalapeno peppers and lots of tomatoes – I am going to make some today to go with that rum flavored pork 🙂

      1. Hi Karen – your recipe sounded so good I went out and bought what I needed to make it within the next couple of days. I would like to post it (I probably will tweak it some) and of course give you credit and direct people to your site. Is this okay? Your story brought back great memories of trips to Jamaica and Bermuda 🙂

      2. Hi Judi, I’m always flattered when I know someone enjoys my posts and want to prepare one of my dishes. Of course, it is perfectly OK to write about it. I’m glad this dish has reminded you of trips to Jamaica and Bermuda. 🙂

  14. This is a dish that’s absolutely filled with flavour and I love the pineapple relish. The whole dish has so much colour and I can’t wait for mango season here xx

    1. Thank you for your kind words, Charlie. I’m happy to know that you like this meal. Your cold weather is almost behind you and mango season will be arriving before you know it.

    1. Hi Larry, I do think this meal is full of island flavors. I don’t have a grill since we sold the cottage in Maine but the pork would be great cooked on the grill as well and we know how good you are at that. 😀

  15. How wonderful, this is some of my favorite things! Mango, pineapple, black beans, pork…I love it all. This is also super child friendly, the boys would love it.

    1. Hi Gretchen, I’m happy to know that you like this meal. I do believe that this is a recipe that many children would enjoy. I think you could just tweak the recipe…orange juice would work great in place of the rum in the glaze and the relish.

    1. Hi Donna, Pork is a mild cut of meat that can benefit from a rub or marinade to add flavor. I’m happy that you enjoy the recipes that I create…I hope you get a chance to try this one.

  16. Mmmm… Thanks for sharing Karen! I am going to bookmark this to try later. So tropical. Tonight, we are actually have pork tenderloin with peaches to make use of peach season. 🙂

    1. Thank you Susan, for your nice compliment…this meal does have a nice tropical flavor. Searing the pork and then finishing it in the oven is a good way of cooking meat, I do my steaks the same way.

  17. I just cooked a pork tender and I wish I’d had your recipe to spice it up a bit. Oh well, next time and that won’t be too far away as pork tenders are a favorite here.

    1. Hi Linda, You and I can certainly agree about pork tenderloins being a favorite. It is a tender cut of meat, easy to cook and not very expensive. I believe you would enjoy this recipe. 🙂

  18. That is one beautiful looking restaurant-quality meal Karen. Lots of color and flavor. Your pork looks so juicy, and cooked to perfection! Absolutely love pork and pineapple together, and the addition of a rum glaze sounds amazing. Salivating here, even though I’ve just eaten breakfast. LOVE the colorful signs!

    1. Thank you for your nice compliment, Kathryn. The spice rub and rum glaze really made the pork delicious. I’m a firm believer of searing meat on the cook top and then finishing it in the oven to get a nice outside crust but still juicy on the inside.

    1. Thank you Jessica, The spice rub can be made in larger quantities…it is great on grilled chicken as well. I’m glad you like the relish, it went nicely with this meal.

  19. YUM! The sound of the rub and the rum glaze just make me almost taste it…and yes paired with a refreshing and fruity salsa…delicious!
    Have a wonderful Karen 😀

  20. Now you are talking… rum glaze! That has such a nice ring to it and the ingredients sound delicious. In the summer, I always love serving salsas on the sides of the grilled meats as it makes it so delicious. Crack out those grass skirts and let the party begin. Take Care, BAM

    1. Hi Bobbi, I’m all with you about a party…this would be a nice meal to serve when entertaining. Now about those grass skirts. 😀

    1. Thank you for your kind words, Emily. We thought the meal was very good. I could never be on Master Chef…stage fright would overtake me for sure. 😀

    1. Hi Denise, I agree with you about this meal being something you might find in a Cuba restaurant. After living in Miami for so many years, I’ve learned to love food from all over the southern hemisphere. Thank you for your nice compliment. 🙂

    1. Judy, I think that is one of the nicest comments I’ve had…I’m glad you like this meal. My husband and I thought it was delicious. Thank you!

    1. Hi Amy, Thank you for the pin. This is such an easy recipe. As you say, the rub is just mixing spices and sugar together and you can adjust it to your own taste…mix it in a bowl and stick your finger in for a taste…add a little more of any of the spices you particularly like if you want. The rest of the recipe is just as easy. I know that you can make this dish…it’s easy, peasy. 😀

  21. Wow, Karen. what’s not to love about this! 🙂 Your references to “sunshine” are just perfect. I wouldn’t have independently had any thought of using rum in the glaze and relish and I’m quite excited about making this pork tenderloin for my family. I learn so much about cooking from you! I like the suggestion about searing the meat and then putting it in the oven. As soon as the weather turns a little cooler I’m going to give this a try. It sounds delicious! 🙂

    1. Thank you for your kind words, Debra…I truly appreciate your lovely compliment. Dark rum has a delicious molasses taste to it that goes well with the spices and fruit in this dish. I hope you and your family will enjoy the meal. 🙂

    1. Hi Tandy, I’m glad that you liked the spices that I used in this dish…I thought they went well together. I’m happy that my post reminded you to use your pineapple. I tend to like them when they are very ripe. 🙂

  22. Hi Karen, I’m loving the combination of sweet n spicy flavours here. The mango, the black beans, everything. If I could curl up with a plate of crispy plantains, coconuts water and this, I’d be a happy gal. Good thing I’m already on holidays 😉

    1. Hi Alli, Yes…I believe that these are all flavors and ingredients that would appeal to you and appreciate your nice compliment. I’m glad you like my idea of sweet ripe plantains. Unfortunately, ripe plantains are hard to find in my rural area of New Hampshire but whenever we are in Florida visiting our family, I always make sure I have them at least once during our visit. Enjoy your holiday. 🙂

    1. Thank you Kristy, for your nice compliment. I often make dishes in the winter that remind me of warm tropical weather. I hope you will enjoy the recipe when you try it and appreciate your nice compliment.

  23. Your spiced pork is cooked perfectly! And the relish looks like the perfect complement. In fact, I’ll take the whole plate 🙂

    1. Hi Liz, I’m happy to know that you like the looks of this meal and appreciate your nice compliment. We thought this meal was delicious.

    1. Hi Adri, I’m happy that I could provide you with a new recipe for pork tenderloin. My husband and I thought this was a delicious meal. 🙂

  24. I love that pork recipe! That last sign makes me want to travel over there. I love Key West and I love Cuba too. I have a favorite restaurant in Negril in Jamaica that needs a visit too. 🙂

    1. Thank you Maureen, I’m glad you like the recipe. We lived in Key Largo and the photo is from a restaurant we used to frequent and went back to visit this winter.

    1. Hi Carol, I’m happy to know that you like this dish. The pork would be equally good cooked on the grill…we sold our grill with the cottage in Maine and haven’t replaced it yet. Love potato salad during the summer, I’ll look forward to your post.

  25. Karen pork loin is just my favorite cut of meat. Your rum sauce is just so delicious looking. This would be a great recipe to make for this Holiday Weekend. Happy Labor Day to you.

    1. Hi Teresa, I certainly agree with you about a pork tenderloin being a great cut of meat. The price is good and the meat is very tender. Thank you for your nice compliment and wish…I hope you are having a nice holiday as well.

    1. Hi Alice, Thank you for stopping by for a visit. The spice rub does give the pork a great taste. I’m glad you like the recipe and appreciate your nice compliment.

    1. Hi Rebecca, I’m happy to know that you like the flavor combination in this meal. Yes, food can take us to other places…if only in our mind. 🙂

    1. Hi Pam, I appreciate your stopping by for a visit and your nice compliment. I find that finishing the pork in the oven is a good way to achieve even cooking and I always use a meat thermometer.

  26. Does this ever sing summer! I put it ion my low-carb folder. It may be Labor Day weekend – but we have three more weeks of summer and I intend to make the best of it. Starting with this dinner!

    1. Hi Claudia, Thank you for stopping by for a visit and your nice compliment. I’m happy to know that you like this meal and that it will fit in with your low-carb diet. I’m with you about making the most of what we have left of summer. 🙂

  27. Hi Karen!
    Would you believe I have only recently discovered the goodness of Mango. I never liked it before but recently tried it again and lo and behold, tastes really do change, lol…I’ll be trying that Relish ASAP! I must admit though I am more enamored by that rum glaze, oooo la la…

    Thanks so much for sharing, Karen…

    1. You gave me a chuckle with your comment about mangoes, Louise. Would you believe I didn’t used to like them when we lived in Florida and everyone was giving them to us. Yes, our tastes do change over the years…we just have to be openminded and keep trying things. I’m happy that you like the recipe and appreciate your nice compliment.

    1. Thank you Velva, I’m glad you like the recipe. This meal was delicious and definitely reminds me of summer’s sunny days. I will probably make it again this winter when I’m trying to remember summer’s warmth. 🙂

    1. Thank you for your nice compliment, Nancy…I’m glad you like the meal I put together. I thought the sign fit in perfectly with this post. It is at a restaurant that we used to frequent when we lived in Key Largo and returned to visit this past February. 🙂

  28. Awesome! I am loving each and every element of this meal. I do not eat pork but I can imagine it must be tasting so good with that spice rub. Love love love pineapples and that relish is to die for!

    1. Thank you Taruna, for your lovely compliment…it is much appreciated. I’m happy that you like the relish. I think this dish would be equally good prepared with chicken.

  29. The only way I have used mangoes in a savoury dish was in a chicken salad (I don’t mention my hot mango preserves, which I keep on making every year). This sounds like a fabulous way to use with pork (especially when the days will be dark and cold… as you say mango will remind me of summer sun). Thank you so much for inspiration.

    1. Hi Sissi, I’m happy to know that you liked my recipe. I agree with you about this being a dish that you can enjoy during the summer as well as during other seasons when you want to be reminded of summer’s warmth. Thank you so much for your lovely compliment.

    1. Thank you Didi, Between the spice rub and the rum glaze…the pork tenderloin was indeed delicious. Adding the relish added additional tropical flavor. 🙂

    1. Hi Judi, I always appreciate when a reader gets back to me to let me know that they enjoyed one of the recipes I created. Thank you! I did see that you used my recipe but cooked it on the grill. It is a nice way to prepare the dish and have done it that way before. I miss having our grill…we left it in Maine when we sold our cottage as there wasn’t room on the moving van and we haven’t replaced it yet.

    1. Thank you for your kind words, Angela. I’m very happy to know that you liked my recipe for the pork tenderloin with the mango pineapple relish. 😀

    1. Hi Kathy, Thank you for your nice complement and visit today…it is very much appreciated. I’m happy to know that you like my recipe. 🙂

  30. So, this is the original recipe! I fell completely in love with it when Juju @cookingwithauntjuju brought it over to my fiesta. Sounds so mouth-watering! Will definitely give this a try. Thanks, Karen! 🙂

    1. Thank you Angie, for stopping by to take a look at my original recipe. Judy told me she would like to post the recipe on her blog but I was surprised that she brought it to the fiesta. I’m very happy to know you like the meal and appreciate your kind words.

  31. Karen, soon time for Florida again … can’t believe it’s soon Christmas and New Year. This year has been flying. Florida and the Keys is very high on my list ….
    I like pork … and I like this – I can feel the flavors .. the freshness in the relish and the spicy meat. I will try this next week. I have never eaten black beans, but it looks good enough to eat to me. I think I will have it with couscous. I will come back with my verdict.

    1. Hi Viveka, You are right, we enjoy going to Florida in the winter to warm ourselves from all the cold and snow that we get in New England. Our family and so many friends are there…we usually go in February to celebrate our anniversary. I hope you will enjoy this dish…couscous would be great. 🙂

      1. Karen, I know you will have a great time …. and I’m sure there will be some post about your trip.
        I hope that this winter will be more gentle on New England. Your winter over there was terrible … nearly everywhere.
        And poor Canada. And we had only snow for 10 days in total. Wired.

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