Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Randy Mayor
The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. When adding the soy mixture to the caramelized sugar, be careful of steam that may rise from the pan.

Yield:

8 servings (serving size: 3 slices pork and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 28 %
Fat 7 g
Satfat 2.8 g
Monofat 3 g
Polyfat 0.6 g
Protein 24.5 g
Carbohydrate 15.3 g
Fiber 0.4 g
Cholesterol 81 mg
Iron 1.7 mg
Sodium 441 mg
Calcium 16 mg

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

Preparation

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.

Note:

Billy Strynkowski,

December 2005