This recipe is new to me and I'm so mad that my mom has kept this from us all these years. She pulled out this recipe when we were in Tucson for Christmas dinner and I was hooked from the first bite. It's sweet but with a hint of salt and has just a little bit of stickiness to make this one of the most addicting pork tenderloins I've ever made. That night we had it with mac and cheese and Trisha Yearwood's asparagus bundles, but when I got home I wanted to put a New Year's twist on it. We've always followed the "pork and sauerkraut on New Year's Day brings you good luck" and I wanted something along those lines. So I served my pork with mashed potatoes and a pickled red cabbage that perfectly melded when put together. Honestly, this pork would be delicious alone but this combo knocked my socks off. Anyway, hats off to Great Grammy for another out-of-the-park recipe!
Ingredients
2 lbs Pork Loin
3 oz Dark Rum or Light Rum
3 tbsp sugar (brown sugar if using light rum)
3 tbsp Soy Sauce
1 1/2 tsp salt
Instructions
Mix all ingredients and marinate the pork for 1 to 2 hours. Bake in a pan (I line mine with foil for easy cleanup) with sauce at 350 for 35-40 minutes. Let rest before serving. Internal temp should be 145.
* When this recipe was written the temp for pork was different. When I made it at home my thermometer broke so I could check the exact temp. Check pork after 35 minutes, but cook until 140ish and let rest to cook the rest of the way. Pork internal team needs to be 145 degrees