Sam's Pork Tenderloin

Sam's Pork Tenderloin Recipe

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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

How to Make Sam's Pork Tenderloin


  • 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.

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About Sam's Pork Tenderloin

Course/Dish: Pork