Balsamic-Glazed Pork Tenderloin

I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish. This recipe is simple and very tasty both hot or cold.I made 2 so I can have leftovers. Add baby potatoes to your pan and you will get these great roasted potatoes.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 1  teaspoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄3 cup  balsamic vinegar
• 1⁄2 teaspoon  crushed garlic
• 2  tablespoons  firmly packed brown sugar

Directions

1. Preheat oven to 375°F.
2. Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
3. Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
4. Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
5. Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.