Name: Brown Sugar and Balsamic Glazed Pork Tenderloin
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Brown sugar - ½ cup; Water - ½ cup; Balsamic Vinegar - ¼ cup; Soy sauce - 2 tablespoons; Cornstarch - 1 tablespoon; Garlic, crushed - 2 cloves; Ground sage - 1 ½ teaspoons; Salt - ¾ teaspoon; Pepper - ¼ teaspoon; Pork tenderloins - 2 (1 1/2 pound); Olive oil, or as needed - 1 tablespoon

Brown Sugar and Balsamic Glazed Pork Tenderloin

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Brown Sugar and Balsamic Glazed Pork Tenderloin

1. Brown sugar - ½ cup

2. Water - ½ cup

3. Balsamic Vinegar - ¼ cup

4. Soy sauce - 2 tablespoons

5. Cornstarch - 1 tablespoon

6. Garlic, crushed - 2 cloves

7. Ground sage - 1 ½ teaspoons

8. Salt - ¾ teaspoon

9. Pepper - ¼ teaspoon

10. Pork tenderloins - 2 (1 1/2 pound)

11. Olive oil, or as needed - 1 tablespoon

How to cook deliciously - Brown Sugar and Balsamic Glazed Pork Tenderloin

1. Stage

Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.

3. Stage

Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.

4. Stage

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.

5. Stage

Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6. Stage

Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.