This juicy Roasted Pork Tenderloin with Balsamic Glaze has just the right amount of sweet-tangy flavor. Delicious served with potatoes and a simple veggie side!
- 1 tablespoon crushed or minced garlic
- 1 tablespoon olive oil
- 1 tablespoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 to 2 1/2 pounds pork tenderloin (1 package of 2 tenderloins)
- 1/4 cup sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
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Preheat oven to 375 degrees. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.
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In a small bowl combine garlic, olive oil, sage, salt,and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 20 minutes.
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While pork is cooking, place 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 20 minutes of the cooking time.
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Return pork to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached 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 a few minutes.
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Slice each tenderloin into 1-inch slices and return them to the foil-lined pan with the pan juices. Warm the remaining glaze slightly over low heat and pour over sliced pork. Stir a little to mix with pan juices.