Wednesday, December 7, 2011

Brown Sugar and Balsamic Glazed Pork

Brown Sugar and Balsamic Glazed Pork Tenderloin
1 package boneless pork tenderloins (2 come in a package, about 3 lbs. total)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
olive oil

For the glaze:
1/2 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
2 cloves garlic, sliced 
Drizzle tenderloins with olive oil and then sprinkle both sides with sage, salt, and pepper. Place in 420 degree oven for 20-30 minutes, depending on the thickness of the tenderloins (155 degrees internal temperature, and let it rest for 10 minutes and temp will rise to 160).   While the pork is cooking, combine ingredients for glaze in small sauce pan. Boil and stir until mixture thickens. Spoon glaze over tenderloins 2 or 3 times during the last 10 minutes of cooking. You can turn on the broiler for a couple of minutes at the end if you'd like the pork to be really brown on top.  Serve with remaining glaze on the side.