Food Network
Home> Recipes> Pork>
Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe

Rum Glazed Pork Tenderloin with Grilled Pineapple Relish

Recipe courtesy Bobby Flay, 2008

Show: Throwdown With Bobby FlayEpisode: Rematch on the Grill

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 21

Showing 1-10 of 21

Sort by:

Newest

  • on February 26, 2012

    Flag

    I made this for dinner last night. Very very tasty. The recipe makes a lot of salsa, will serve it over some grilled chicken cutlets or put it in tacos or fajitas.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2010

    Flag

    Love this recipe. I disagree with some that say it was too spicy, I wish I had used the seeds in the habanero chile used in the glaze,and the glaze was so easy, it thickened perfectly. The only ingredient I couldn't find was the muscovado sugar!! Use dark brown sugar instead. The Pineapple relish was fantastic! Even better the next day! Grilling the pork tenderloin on my gas grill was fine, just had to go slow and low and that took a bit longer. Made a big pot of w/w rice and was good to go! Overall, fantastic recipe I will cook this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2010

    Flag

    I am a HUGE fan of Bobby's so I always search out his recipes and his flavors never disappoint. This recipe is no exception, the flavors of the glaze and the relish are wonderful. You do need to keep a close eye on the glaze reducing because after the second reduction time I decided I had enough time to clean up after the kids with some of the toys. I was gone less than five minutes and my beautiful glaze had BURNED UP INTO NOTHING! With that high sugar content from the rum and the brown sugar, it goes quickly! I almost RUINED one of my All Clad pans too! We are still soaking and scrubbing it trying to get rid of that BLACK GOO stuck on the bottom. Needless to say, I had to make the glaze over because I was determined then and I watched it very closely and it was delicious. I will make it again but will write myself a note to keep an eye on that reducing glaze!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2009

    Flag

    Tried this recipe for the first time and my husband and I loved it. I added a few more things into the salsa, green onions, lime juice, a habanero, and a cayenne pepper. My husband and I appreciate a very spicy dish so we left a habanero in the glaze till the very end. One disappointment was that the rum glaze never thickened so the next time I do this I may add a little more sugar to caramelize the glaze even further and perhaps a bit of a cornstarch boost. I served this with wild rice, grilled asparagus and a few grilled pineapple slices ( which were canned and the flavors blended excellently together. I highly recommend this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 04, 2009

    Flag

    I have a gas grill. II follow the recipe exactly. 145 degrees, let it rest 5 minutes, it was still bloody on the inside. I popped it in the oven at 425 degrees for 10 minutes. The next day I did the same recipe again. I waited until the thermometer said 160 degrees. Then I turned my heat to LOW, basted the glaze over and set my stopwatch for 3 minutes. Then I flipped it over onto my serving platter, and I basted the rest of the glaze. I waited 5 minutes and then started cutting it. Perfect!

    Pineapple Relish - I used 2 tablespoons of honey, Olive oil instead of canola oil (cause that's all I had in the house. For the Serrano Chile Pepper, I sliced it down the center and washed all of the seeds out. This plus the honey makes it less spicy, but still kicking.
    I would suggest you mix the relish with fresh made rice. It gives a wonderful sensation.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 22, 2009

    Flag

    The glaze as made per the recipe is he**ishly hot. In the end, I was able to add enough extra chicken stock, rum, muscavado sugar, pineapple juice, honey, etc., to dial back the heat so that everyone at the dinner party could enjoy the tenderloin, but I thought I would completely pass out when I tasted the glaze as it cooked down. My mouth was completely on fire. I really should have known better. I left out the serranos in the relish altogether, and the relish was fabulous! With all that said, I highly recommend this recipe - just leave out ALL the peppers!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2009

    Flag

    I have found that port tenderloin has very little flavor. The flavors created in the recipe are outstanding!! This is one of those must keep recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 13, 2008

    Flag

    I have made this dish multiple times. I actually cook the tenderloin for about 45 minutes in the oven and then glaze and put on my gas grill. It works like a charm evey time. The glaze as is will never thicken-- I tried the 1st time for an hour-- now I add a cornstarch wash and it works like a gem! I also use canned pineapple rings-- yes thats right I do live in Hawaii but this is soooo much easier. I use the juice from the rings in the glaze and a touch in the relish. I serve this with a mix of mahagony and wild rice which i cook in chicken stock it's a great pairing! Enjoy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 30, 2008

    Flag

    I very rarely give recipes a 5 star ratings, but this one is definitely worth it. I followed the recipe as written, for the most part. However, when preparing the glaze, I reserved some of the caramelized onions. I placed the finished glaze along with some of the onions in a blinder and processed until smooth. Fantastic dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2008

    Flag

    I have made this recipe on more than one occassion to rave reviews. Be sure you use a very hot charcoal grill with charcoal only in half the area. The mixture of flavors with the grilled pineapple relish and chiles is like no other. The rum based glaze is perfect for this entree. Easy and quick recipe. Amaze your friends !

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.