Rum & Yum Roast Pork Tenderloin

Total Time
Prep 15 mins
Cook 20 mins

This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight.

Ingredients Nutrition


  1. In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
  2. Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
  3. Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
  4. Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
  5. Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.


Most Helpful

We served this at a party and it was a hit with everyone. Everyone in my family loves it.

Ginny E. February 02, 2009

This was a very good pork tenderloin recipe. I made it exactly as directed and it turned out great with wonderful flavor and smells for the house. I usually grill pork tenderloin, but needed to cook inside and this was the perfect solution. I served it with roasted potatoes, steamed broccoli and a garden salad. We'll be having this one again!

Little Suzy Homemaker May 07, 2008

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