Caribbean Cookbook: Calypso Rum Rub Pork Tenderloin

By: Caribbean Journal Staff - April 11, 2014

Above: Calypso Rum Rub Pork Tenderloin from the Tryall Club in Jamaica

The latest edition of Caribbean Cookbook heads to the Tryall Club in Jamaica for a recipe from a villa chef at one of the club’s private villas.

It’s called Calypso Rum Rub Pork Tenderloin, and it comes from the Harmony Hill Villa’s Chef Lenox Peters.

Calypso Rum Rub Pork Tenderloin Recipe


2lbs. Pork Tenderloin
1 tbsp. D&G Overproof Rum
1tbsp. Crushed ginger
1tsp. Crushed garlic
1tbsp. Brown sugar
1/3 tsp. Salt
1/3 tsp. Pepper
1 tbsp. Olive oil
1 baking dish (9×11)

1/3 cup white wine
2 tbsp. butter

Clean pork tenderloin and pat dry. In a bowl, add ginger, garlic, salt/pepper, oil and rum and mix together.

Cover tenderloin with marinade and refrigerate 4-6 hrs. or overnight. Pre-heat oven to 350 degrees.
In a skillet, heat oil until very hot. Add pork and sear both sides for 2 minutes each.

Transfer pork to a baking dish and bake for ten minutes. While baking, deglaze skillet by adding white wine.

Reduce by half. Add butter slowly while whisking sauce. Season with salt/pepper to taste.

Bon appetit!

— CJ

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