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.
My family loved this. I bought peppercorn pork tenderloins and added cracked pepper and 1 1/2 teaspoons dried thyme before Browning. It took considerably longer to cook at 350 degrees so allow extra time. I served with fresh green beans and roasted red potatoes skin on. The sauce is devine over meat and potatoes. The sauce reduced was a little runny but so good. If you like thicker you could add a little corn starch, but good as is. 5 of us ate every bite. A home run. Enjoy.
I have made this at least three times with fantastic results. Cannot recommend it enough. Served it this evening as part of my husband's birthday dinner along with smashed potatoes and roasted cauliflower and broccoli.
This is an easy recipe to make that pleases most appetites. Great for unexpected guests as most ingredients are on hand and they think you've worked really hard. Roast some carrots and steam some broccoli and you have a well rounded, colorful meal!
This dish was absolutely delicious! It was so easy to make, yet without question will be on the top of my list for special occasions and entertaining. My extremely picky husband said it was one of the best dishes I have ever made and worthy of a fine dining restaurant. It has a kick so might not be best for children. I can't wait to have an excuse to make it again! I used dried thyme instead of fresh, and think it was just perfect. Also, I used only a tablespoon (or less) of butter and don't think it needed any more than that. The sauce is amazing!
I have tried a LOT of CL's pork tenderloin recipes and this is one of my top three favorites. It's incredibly flavorful (and not just for a "quick and easy" recipe--it's just great overall.) This recipe has the kind of versatility that I love. I have served it for a weeknight dinner and for company, and has the flavor of a much "fussier" dish to prepare. Pairs well with just about any starch side, but try to use something that'll sop up that juice; it's delicious!
A-MAZING!!!!! I cannot say enough. This will definitely make it in our regular circulation. the only thing I changed was that I couldn't get fresh thyme at the grocery so I used 1/3 of the measurement of dried thyme. Since it was just two of us, we only made 1 1 lb pork tenderloin. Oh and our usual stash of garlic was completely out! So we just added some garlic powder and minced shallots to the sauce. Definitely letting the leftover pork soak in the sauce so it absorbs all that delicious flavor! If you don't make this you will be missing out!!!
Made this last night, and it was wonderful! The meat cooked in exactly the time stated, and was the most tender I've ever had. The sauce did take a bit longer to reduce, maybe 5 more minutes. Between 3 of us, husband, myself and our 12-year-old daughter, we ate 2 tenderloins. There was only a small end piece left, which our dog happily finished. I would definitely make this again! Served with new potatoes and sauteed green beans.
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