Pork Tenderloin with Rum, Maple, and Pecan Glaze

2 pork tenderloins, trimmed
1/2 tsp rubbed sage
S&P

Rub tenderloins with sage, salt and lots of black pepper. Let sit for 1 hour.

For Glaze:
1 cup maple syrup
1 cup dark brown sugar
1/2 cup dark rum
2 Tbs. cider vinegar
1 cup chopped pecans
S&P to taste

Place glaze ingredients in saucepan, cook over medium heat until sugar is dissolved.
Set aside.

Preheat oven to 350°F. Sear pork in sauté pan. Pour glaze over pork. Roast for about 15 minutes (it should be pink), basting every 4-5 minutes with glaze.

Let pork rest on cutting board. Slice pork, plate and pour glaze from pan over meat.

Serve with sweet potatoes.

Source of recipe: The Complete Meat Cookbook