Balsamic Brown Sugar Glazed Pork Tenderloin

Name: Balsamic Brown Sugar Glazed Pork Tenderloin
Total time: 75 min
Yield: 2
Ingredients: 50g brown sugar; 50ml water; 25ml balsamic vinegar; 2 tbsp soy sauce; 1 tbsp cornstarch; 2 cloves garlic, crushed; 1.5 tsp ground sage; 0.75 tsp salt; 0.25 tsp pepper; 2 (750g) pork tenderloins; 1 tbsp olive oil

Tenderloins are first seasoned and seared, then baked in a sweet and tangy glaze made of brown sugar, balsamic vinegar, soy sauce, and cornstarch. This delectable dish is served with the remaining glaze on the side.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories228kcal

carbohydrates16g

fat6g

protein27g

sugar15g

Dinner American

Ingredients

50g brown sugar

50ml water

25ml balsamic vinegar

2 tbsp soy sauce

1 tbsp cornstarch

2 cloves garlic, crushed

1.5 tsp ground sage

0.75 tsp salt

0.25 tsp pepper

2 (750g) pork tenderloins

1 tbsp olive oil

Directions

In a small saucepan, whisk together brown sugar, water, balsamic vinegar, soy sauce, and cornstarch. Cook over medium heat, stirring constantly, until thickened, 4 to 6 minutes. Set aside off heat.

Preheat the oven to 180°C (350°F). Grease a 9x13-inch baking sheet.

In a small bowl, mix garlic, sage, salt, and black pepper. Rub this mixture onto pork tenderloins.

Heat oil in a large skillet over medium-high heat. Add tenderloins; cook until browned on all sides, 2 to 3 minutes per side. Transfer to the prepared baking sheet; brush with balsamic glaze.

Bake for 20 minutes. Flip tenderloins and brush with more glaze. Continue cooking until 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 63°C (145°F).

Transfer tenderloins to a platter; let rest 10 minutes. Drizzle some glaze over top. Carve and serve remaining glaze on the side.