Brown Sugar and Balsamic Glazed Pork Tenderloin

Recipe View 6 mins In a small saucepan, whisk together brown sugar, water, balsamic vinegar, soy sauce, and cornstarch over medium heat. Cook, stirring constantly, until the glaze thickens and becomes glossy, about 4-6 minutes. Remove from heat and set aside.

Recipe View 2 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking sheet.

Recipe View 1 mins In a small bowl, combine crushed garlic, ground sage, salt, and black pepper. Rub this mixture evenly over the surface of both pork tenderloins, ensuring they are well coated.

Recipe View 6 mins Heat olive oil in a large skillet over medium-high heat. Add the seasoned pork tenderloins and sear on all sides until nicely browned, about 2-3 minutes per side. This step locks in the juices and adds a depth of flavor.

Recipe View 1 mins Transfer the seared tenderloins to the prepared baking sheet. Brush generously with the balsamic glaze.

Recipe View 40 mins Bake in the preheated oven for 20 minutes. Remove from the oven, flip the tenderloins, and brush with more glaze. Continue baking for another 20 minutes, or until the internal temperature reaches 145 degrees F (63 degrees C) for medium doneness. Use an instant-read thermometer to check for accuracy.

Recipe View 10 mins Remove the tenderloins from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Recipe View 1 mins Before carving, drizzle a bit more of the glaze over the tenderloins for added shine and flavor. Slice the pork into medallions and serve immediately, with the remaining glaze on the side for dipping or drizzling.