Brown Sugar Glazed Pork with Red Wine Pan Sauce

• 1 whole Pork Tenderloin, Around 1 Lb
• 3 whole Fresh Garlic Cloves
• 2 Tablespoons Light Brown Sugar
• 2 teaspoons Montreal Steak Seasoning
• 2 Tablespoons Unsalted Butter, Divided
• 1/4 cups Red Wine

1. 1.
2. Crush garlic, using a garlic press, into a medium bowl.
3. Use a knife to remove garlic from the bottom of the press.
4. Stir in brown sugar and steak seasoning until well blended.
5. 2.
6. Preheat a large saute pan on medium for 23 minutes.
7. Cut pork diagonally into about eight 1-inch-thick slices.
8. Place pork slices in the bowl with the garlic and press into the mixture.
9. Turn and press again to lightly season both sides (wash hands).
10. 3.
11. Place 1 tablespoon of the butter in the pan; swirl to coat.
12. Add pork (wash hands); cook for 56 minutes on each side or until well-browned and internal temperature reaches 160 degrees F (for medium).
13. Use a meat thermometer to accurately ensure doneness.
14. 4.
15. Remove the pork from the pan.
16. Stir in the wine and remaining 1 tablespoon butter; simmer for 1 minute, stirring continually.
17. Serve the wine sauce with the pork.

tenderloin, garlic, light brown sugar, unsalted butter, red wine

Taken from tastykitchen.com/recipes/main-courses/brown-sugar-glazed-pork-with-red-wine-pan-sauce/ (may not work)