Brown Sugar and Balsamic Glazed Pork Tenderloin

Whisk brown sugar, water, balsamic vinegar, soy sauce, and cornstarch together in a small saucepan over medium heat; cook, stirring constantly, until thickens, 4 to 6 minutes. Set aside off heat.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.

Combine garlic, sage, salt, and black pepper in a small bowl; rub on pork tenderloins.

Heat oil in a large skillet over medium-high heat. Add tenderloins; brown evenly, 2 to 3 minutes per side. Transfer to the prepared baking sheet; brush with balsamic glaze.

Bake in the preheated oven for 20 minutes. Flip tenderloins; brush with glaze. Continue cooking until slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Transfer tenderloins to a platter; let rest 10 minutes. Drizzle a little glaze over top. Carve. Serve remaining glaze on the side.