Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce (CL)

By goldens64

Billy Strynkowski, Cooking Light

DECEMBER 2005

Ingredients

• Cooking spray
• 1/4 cup minced white onion
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup water
• 1/2 cup sugar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons butter
• 2 (1-pound) pork tenderloins, trimmed
• 1 tablespoon black peppercorns, crushed
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.

Preheat oven to 350°.

Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.