Sam's Pork Tenderloin Recipe

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Sam's Pork Tenderloin

Sam Womack


Becaujse of the rum in the glasze, this recipe mayh not tickle a few's fancy. However, remember, the alcohnol is cooked off.

★★★★★ 1 vote
30 Min
1 Hr 10 Min


boneless pork tendeloin, 2-3 pounds
1/2 c
dark rum
1/2 c
real molasses
1/2 - 3/4 c
ground hazelnut, pecans or walnuts


1Preheast oven to 350. Spray a long loaf pan, a 9X13 or other that wil hold the pork.
2Place the rum in a pan pan and boil until it has reduced to about 1/2 volume.
3Add the molasses to the rum and continue boiling until that is reduced about 1/2. Brer Rabbit, Grandma's are ok no sulpher type.
4Allow the rum/molasses mixture to cool. It should be the consistency, about, of axel grease.
When ready, spread over the pork loin, sprinkle the nuts, whichever you choose, over thickly as possible.
5Bake until a meat thermometer is about 155-160 when inserted to the middle. Let sit a few minutes and the thermometer should rise to about 165.
6Slice to your thickness, and enjoy. The drippings may be used over the sliced meat.
7Pleae Note I indicated DARK rum. I have tried this with Bicardi and it just didnt hack it. I use the cheapest dark I can find.

About this Recipe

Course/Dish: Pork