This pork tenderloin has a delicious savory-sweet balsamic glaze. I like to make asparagus with it and add some of the remaining glaze to the asparagus at the end.
Preheat the oven to 350 degrees F .
Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloin. Tenderloins can be cut in half if needed to fit into the skillet.
Heat oil in a large oven-proof skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side.
Brush the tenderloins with the glaze and bake in the preheated oven for 10 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 5-10 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F.
Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.