1 1/2 lb. pork tenderloin
1/4 t salt
1/8 t ground black pepper
1/4 c balsamic vinegar
1 1/2 t Splenda brown sugar blend
Preheat oven to 375˚. Rinse pork under cool running water. Trim excess fat. Season with salt and pepper. Heat a large oven-proof skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate. Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat. Place skillet in oven. Roast for 20 minutes. Remove pork fromoven; allow to rest 5 minutes before slicing. Drizzle any pan juices over top.