• rosanna

Belizean Food: Rum-Soaked Pork Recipe

I am loving Belizean food! Looking for a fun alternative for a Sunday roast? How about adding a Caribbean twist? This Belizean rum-soaked pork tenderloin recipe is delicious and very easy to make. The marinade gives the meat this amazing juicy taste that will bring a whole load of summer to the dining table.

Served with spiced sweet potatoes and pineapple salsa, it's a rainbow riot of flavour and colours. A taste of sunshine!

Rum-Soaked Pork tenderloin Recipe


2 pork tenderloins

50 ml shot of rum⁠

2 tbsp olive oil⁠

1 lime, juiced⁠

2 tbsp brown sugar⁠

1 diced chilli (I used a Habanero) ⁠

3 crushed cloves of garlic⁠


Put the pork and the marinade ingredients into a ziplock bag and place them in the fridge for a few hours or ideally overnight. When you're ready to cook, preheat the oven to 350 and dab it off the marinade with a kitchen towel. Quickly pan-fry the meat in some oil to sear and brown the outside before cooking in the oven for 20-25 minutes or until cooked. Leave to rest for 15 minutes covered in foil before carving. ⁠

Pineapple salsa recipe

1 avocado⁠

1 shallot⁠

8 cherry tomatoes⁠

1 bell pepper⁠

1 lime, grated zest and juiced⁠

1/2 pineapple

A handful of fresh coriander ⁠

Cut everything into similarly sized pieces, put them into a bowl and mix together.

For the spiced sweet potatoes:

  • 2 large sweet potatoes

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • 1/2 garlic powder

  • Salt and pepper

  • 1 tbsp olive oil

Peel and chop the sweet potatoes into chunks and place them into a bowl. Add the other ingredients and mix them so everything is covered before transferring to a baking tray. Bake for 45-50 minutes at 350 until cooked and crispy!

For other Belizean recipes and general food inspo check out my other blog posts, and if you try this one don't forget to tag me in any pics on Instagram!