Spiced Balsamic Pork Tenderloin
- 2 teaspoons packed light brown sugar
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 / teaspoon pepper
- 1/4 teaspoon salt
- 1 (1-lb) pork tenderloin
- 2 teaspoons canola oil
- 1/4 sup balsamic vinegar
- 1/4 cup water
- 1 1/2 teaspoons hot sauce
Heat oven to 350 degrees F. Combine brown sugar, sage, thyme, pepper and salt in small bowl; rub over pork, pressing to adhere.
Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork four minutes or until browned on all sides; place on foil-lined small rimmed baking sheet. Reserve skillet with drippings.
Bake 15 to 20 minutes or until thermal temperature reaches 145 degrees to 150 degrees F. Cover loosely with foil. Let stand 10 minutes; thinly slice.
Meanwhile, heat reserved skillet over medium-high heat until hot. Add vinegar, water and hot sauce; bring to a boil. Boil three minutes or until slightly thickened, stirring to scrape up any browned bits from botom of skillet. Serve over pork.