Elevate your dinner table with this exquisite Brown Sugar and Balsamic Glazed Pork Tenderloin recipe. The combination of savory pork tenderloin and sweet, tangy glaze creates a flavor explosion that will impress your taste buds and leave your guests asking for seconds. With simple ingredients and easy-to-follow instructions, this dish is perfect for both weeknight dinners and special occasions. Let’s dive into the ingredients and steps to create this mouthwatering masterpiece!
Ingredients:
Glaze:
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Pork:
- 2 cloves garlic, crushed
- 1 1/2 teaspoons ground sage
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (1 1/2 pound) pork tenderloins
- 1 tablespoon olive oil, or as needed
Instructions:
- Prepare the Glaze:
- In a small saucepan, combine the brown sugar, water, balsamic vinegar, soy sauce, and cornstarch. Stir until the cornstarch is dissolved.
- Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring constantly, until the glaze thickens, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Pork:
- In a small bowl, mix together the crushed garlic, ground sage, salt, and pepper to create a rub for the pork tenderloins.
- Rub the seasoning mixture evenly over the surface of the pork tenderloins, ensuring they are well coated.
- Sear the Pork:
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork tenderloins to the skillet.
- Sear the pork on all sides until golden brown, about 2-3 minutes per side.
- Glaze and Bake:
- Preheat the oven to 375°F (190°C).
- Brush the prepared glaze generously over the seared pork tenderloins, reserving some glaze for serving.
- Transfer the skillet to the preheated oven and bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as measured with a meat thermometer.
- Rest and Serve:
- Once cooked to your desired doneness, remove the pork tenderloins from the oven and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes before slicing.
- Slice the pork tenderloins into medallions and serve warm, drizzling any remaining glaze over the slices for added flavor.
Cook’s Notes and Variations:
- Add Some Heat: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the glaze mixture.
- Garnish with Herbs: Sprinkle chopped fresh parsley or thyme over the glazed pork tenderloin before serving for a pop of color and freshness.
- Serve with Sides: Pair the glazed pork tenderloin with roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying meal.
Frequently Asked Questions (FAQs):
- Can I use other cuts of pork for this recipe? While pork tenderloin works best for this recipe due to its tenderness and flavor, you can also use pork loin or pork chops if desired. Adjust cooking times accordingly based on the thickness of the meat.
- Is it necessary to marinate the pork before cooking? No, marinating is not necessary for this recipe as the seasoning rub and glaze impart plenty of flavor to the pork tenderloins.
- Can I make the glaze ahead of time? Yes, you can prepare the glaze ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before using.
In conclusion, this Brown Sugar and Balsamic Glazed Pork Tenderloin recipe is a perfect balance of savory and sweet flavors that will elevate any meal. With its tender, juicy pork and irresistible glaze, it’s sure to become a favorite in your recipe repertoire. So gather your ingredients and get ready to impress your family and friends with this delicious and satisfying dish!
