Balsamic Glazed Pork Tenderloin

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 tablespoon minced or crushed garlic

1 tablespoon extra virgin olive oil

1 tablespoon dried rubbed sage

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 to 2 ½ pounds pork tenderloin (two 1-pound+ tenderloins)

¼ cup granulated sugar

¼ cup balsamic vinegar

¼ cup water

1 tablespoon cornstarch

2 tablespoons less sodium soy sauce (or tamari for gluten free)

Directions

Preheat oven to 375 degrees F. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.

In a small bowl combine the garlic, olive oil, sage, salt, and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 15 minutes.

While the pork is cooking, place the sugar, balsamic vinegar, and soy sauce in a small saucepan over medium low heat. In a small bowl, make a slurry with the water and cornstarch and add to the saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Spoon a small amount of the glaze on each tenderloin during after the first 15 minutes of the cooking time.

Return the pork tenderloins to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached a minimum of 145 degrees F and no more than 150 degrees F when tested with an instant read thermometer. Remove it from the oven, tent the pan with foil, and allow it to rest for 5 minutes.

Slice each tenderloin into 1-inch medallions and return them to the foil-lined pan with the pan juices. Warm the remaining glaze slightly over LOW heat and pour it over sliced pork. Serve immediately.

Nutrition

• Calories: 300 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Cholesterol: 123 mg
• Sodium: 488 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 0.3 g
• Total Sugars: 10 g
• Protein: 40 g