Brown Sugar Glazed Pork

3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine

1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.

2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.

3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.

4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.

Serves 4.