The drunken pig: Pork tenderloin with a dark rum glaze

A simple glaze adds sweet moisture to this tender pork dish

We love pork, it's good value and matches a myriad of sauces and accompaniments.  

We have had a bottle of dark rum at the back of the cupboard for about two years, it was bought for Christmas festivities but Himself isn't a drinker and only had two tots.  This dish helped to slightly lower the level in the bottle.  It was sweet and delicious.

Serves 2

Ingredients:

1. 4tbsp dark rum
2. 2 cloves of garlic, smashed and then chopped finely
3. 1tbsp balsamic vinegar
4. 3 heaped tbsp soft brown sugar
5. Olive oil to fry
6. 1 pork tenderloin 
7. S&P

Method:

Trim the tenderloin of any fat or silver sinew then season with S&P.

In a bowl or large freezer bag mix the rum, garlic, balsamic vinegar and sugar and stir to combine well. 

Add the pork tenderloin and coat with the baste then set aside for at least one hour, or even overnight.

Heat a griddle pan or heavy based large frying pan on a high heat and add the olive oil.

Remove the pork from the baste and reserve the remaining juices.  

Turn the heat to medium and put the pork into the pan, cook for 20 minutes, or 63C in the centre, turning and painting with the reserved baste every few minutes.

Remove from the pan and wrap in aluminium foil and let it rest for 10 minutes whilst you pour any remaining baste into the pan and heat it through.

To serve, cut into medallions and pour the heated baste over.  

This is lovely with mash or rice.