2 pork tenderloins (about 1 1/2 pounds total weight)
1 to 2 tablespoons Wild Mushroom & Sage Olive Oil
(enough to coat the skillet)
1/2 cup Cinnamon Pear Balsamic Vinegar
1 tablespoon plus 1 teaspoon light brown sugar (packed)
1 medium clove garlic (pressed)
2 teaspoons fresh chopped rosemary (or about 1 scant teaspoon dried)
Salt and pepper
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Fresh Peaches with tropical fruit flavors and a hint of heat makes this a wonderfully refreshing summer drink.