Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.