Bring the Islands to your family's backyard barbecue. Serve with Carrot-Pineapple Slaw and Yellow Rice.


  • 2 pounds pork tenderloin
  • 16 ounces barbecue sauce (basic)
  • 1 brown sugar (teasp)
  • 4 tablespoons dark rum
  • 4 tablespoons dark rum
  • 1 tablespoon rum extract
  • 2 ounces orange juice
  • 1 tablespoon hot pepper sauce


  1. Mix all ingredients in a medium bowl. Marinate pork in sauce; refrigerate 2 hours to overnight.
  2. Prepare a medium-hot fire. Remove pork from marinade and heat remaining marinade in saucepan to a boil. Grill pork over indirect heat 20 minutes, turning occasionally, until internal temperature on a thermometer reads 145 degrees F and baste pork with marinade while grilling. Let pork rest 5-10 minutes before slicing.
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