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If you’re on the lookout for a dish that marries sweet and savory in a delightful dance of flavors, look no further than the caramelized brown sugar balsamic pork tenderloin. This recipe encapsulates a symphony of taste, where the natural sweetness of brown sugar meets the tangy brightness of balsamic vinegar, creating a glaze that clings lovingly to the tender pork. Each bite offers a perfect balance of flavors, with the addition of soy sauce and garlic providing a savory depth that elevates the dish to gourmet status.

Brown Sugar Balsamic Pork Tenderloin

Discover the delightful flavors of caramelized brown sugar balsamic pork tenderloin, a perfect blend of sweet and savory that will elevate your dining experience. This recipe features a tender pork cut coated in a rich glaze made with brown sugar and balsamic vinegar, enhanced by soy sauce, garlic, and rosemary. Quick to prepare yet impressive enough for any occasion, this dish is a must-try for anyone looking to wow their guests or enjoy a memorable meal at home.
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Ingredients
  

2 lbs pork tenderloin

1/2 cup brown sugar, packed

1/4 cup balsamic vinegar

1/4 cup soy sauce

2 tablespoons Dijon mustard

4 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 teaspoon dried rosemary

1 tablespoon olive oil

Fresh rosemary sprigs (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a medium mixing bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, black pepper, salt, and dried rosemary until the sugar is dissolved and the ingredients are well combined.

      Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).

        Sear the Pork: In a large oven-safe skillet, heat the olive oil over medium-high heat. Remove the pork from the marinade (reserving the marinade) and sear the pork for about 2-3 minutes on each side until it forms a nice golden-brown crust.

          Baste and Bake: Once seared, pour the reserved marinade over the pork tenderloin in the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste the pork with the sauce halfway through cooking for extra flavor.

            Rest and Slice: Once cooked, remove the pork from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making the meat tender and juicy. After resting, slice the tenderloin into medallions.

              Serve: Drizzle any remaining pan sauce over the sliced pork and garnish with fresh rosemary sprigs. Serve hot with your choice of sides, such as roasted vegetables or mashed potatoes.

                Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 4 servings