Ingredients Weight Measure
Pork tenderloin 2 lbs.
Salt 1/4 tsp.
Olive oil 2 Tbsp.
Red onions, medium, thinly sliced 2 ea.
Dark rum, divided 1/2 cup + 2 Tbsp.
Beef broth 2 cups
Water 1 cup
TABASCO® brand SWEET & Spicy Pepper Sauce 4 Tbsp.


  1. Season pork with salt. Heat oil in an ovenproof skillet or medium Dutch oven over medium-high heat. Place tenderloin in skillet and brown on all sides. Add onions and cook 3 minutes more, stirring onions and turning meat frequently.
  2. Stir in 1/2 cup of the rum, broth, water and TABASCO® SWEET & Spicy Pepper Sauce and bring to a boil. Cover skillet and transfer to a 350°F oven; roast for 25-30 minutes.
  3. Remove pork to a cutting board. Place skillet over high heat and bring sauce to a boil; cook until thick, about 7 minutes. Add the remaining 2 Tbsp. rum and cook 1 minute longer. Slice pork and serve with sauce.

Yield: 8 servings