Peppercorn-Crusted Pork Tenderloin With Soy-Caramel Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Cooking Light. Ingredients:
1/4 cup onion, minced |
1 teaspoon fresh ginger, grated |
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 lb) pork tenderloin, 1 lb each, trimmed |
1 tablespoon black peppercorns, crushed |
1 1/2 teaspoons fresh thyme, chopped |
1/4 teaspoon salt |
Directions:
1. Heat small saucepan over medium. Coat pan with cooking spray. Add onion, ginger, and garlic; saute 2 minute Add water and sugar; bring to a boil. Cook til reduced to 1/2 c (about 5 min). Remove from heat; carefully stir in soy, vinegar, and mustard. Add butter, stirring with a whisk. Keep warm.
2. Preheat oven to 350.
3. Rub tenderloins evenly with pepper, thyme and salt. Heat a large, ovenproof nonstick skillet over med-high. Coat pan with cooking spray. Add pork, browning on all sides, about 5 minute Bake at 350 for 23 min or til thermometer registers 160. Let stand 10 minute Cut each tenderloin into 12 slices; serve with sauce.
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