Best 4 Rum Yum Roast Pork Tenderloin Recipes

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**Indulge in a Culinary Symphony: Rum-Yum Roast Pork Tenderloin and Accompaniments**

Prepare to tantalize your taste buds with a delectable culinary journey featuring the Rum-Yum Roast Pork Tenderloin, a dish that harmonizes sweet, savory, and aromatic flavors. This succulent pork tenderloin is marinated in a tantalizing blend of rum, brown sugar, garlic, and spices, creating a symphony of flavors that will leave you craving for more. Accompanying this main course are a medley of irresistible recipes that elevate the dining experience: Garlic Mashed Potatoes, Roasted Brussels Sprouts, and a luscious Rum Sauce that adds an extra layer of richness and complexity. Get ready to embark on a gastronomic adventure that will satisfy your cravings and leave you with a lasting impression.

Let's cook with our recipes!

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH



Rum Glazed Pork Tenderloin with Grilled Pineapple Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

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

Steps:

  • For the relish:
  • Heat the grill over high heat.
  • Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
  • 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. Pour the mixture into a bowl and let cool to room temperature.
  • Heat the grill over high heat.
  • Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. 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. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
  • Serve the pork with the relish.

RUM AND PORK POT ROAST



Rum and Pork Pot Roast image

Provided by Food Network

Time 3h5m

Yield 4 servings

Number Of Ingredients 12

2 1/4 pounds cross-cut leg of pork, about 2 inches thick
1 clove garlic, finely chopped
1/4 teaspoon powdered ginger
3 pods cardamom (split open and seeds reserved) or 1 teaspoon cardamom powder
Freshly ground salt
Freshly ground pepper
20 ounces unsweetened pineapple juice
2 bay leaves
5/8 cup light rum
1 teaspoon arrowroot
1 tablespoon clarified butter
1 medium pineapple, about 2 pounds, cut into 16 1/2-inch thick slices

Steps:

  • Pat pork dry. Make shallow incisions all over one side of the meat, about 1/8-inch apart. Spread garlic over this surface of meat, pressing into cuts. Repeat with ginger and cardamom seeds or powder. Follow with salt and pepper and bay leaves. Add pineapple juice to casserole dish just large enough to hold meat. Add pork, seasoned side up. Cover and reduce heat to 1/4 power and cook gently for 20 minutes.
  • Preheat oven to 350 degrees F.
  • After 20 minutes, turn pork. Remove cover and transfer pork to oven. Roast 2 hours 15 minutes, turning once halfway through.
  • When pork is tender, remove to a serving platter, reserving juices. Skim fat from juices and bring juices to a boil. Mix together 1/8-cup rum and arrowroot; add to juices. Boil until it begins to thicken. Season with salt and pepper.
  • Heat butter in skillet over medium heat. Add pineapple slices, then remaining cup of rum. Flame.
  • To serve, surround pork with pineapple and coat with sauce.

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

Tips:

  • To ensure your pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • For a more flavorful tenderloin, marinate it in a mixture of olive oil, garlic, herbs, and spices for at least 30 minutes before cooking.
  • If you don't have a meat thermometer, you can check if the pork is done by inserting a fork into the thickest part of the tenderloin. If the juices run clear, it is done.
  • Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Rum Yum Roast Pork Tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The tenderloin is marinated in a flavorful rum-based mixture before being roasted to perfection. The result is a tender, juicy, and flavorful pork dish that is sure to please everyone at the table.

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