• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil, and pat the pork dry with paper towels. Place the pork on the baking sheet.
  2 pounds pork tenderloin
• Season the Pork: In a small bowl, mix the salt, pepper, sage, onion powder, garlic powder, and rosemary. Rub this mixture evenly over the pork tenderloin.
  1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried sage, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried rosemary
• Make the Glaze: Combine the balsamic vinegar, brown sugar, and Dijon mustard in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the glaze thickens and can coat the back of a spoon.
  1 cup balsamic vinegar, ¼ cup light brown sugar, ½ teaspoon Dijon mustard

Roast and Glaze:

• Cover the pork with foil, and roast for 25-30 minutes.
• After 10 minutes, remove the foil and brush the pork with a thin layer of the glaze. Repeat every 5-7 minutes until the pork reaches an internal temperature of 145°F (63°C).
• Rest and Serve: Let the pork rest for 10 minutes before slicing. Drizzle the remaining glaze over the pork before serving.