Fantastic! Always a hit at our house. Even better the next day! The only thing I would recommend is to put the pork in the oven first, and make the sauce as the tenderloin is cooking.
Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
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.
More From Cooking Light
- Calories: 227
- Calories from fat: 28%
- Fat: 7g
- Saturated fat: 2.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.6g
- Protein: 24.5g
- Carbohydrate: 15.3g
- Fiber: 0.4g
- Cholesterol: 81mg
- Iron: 1.7mg
- Sodium: 441mg
- Calcium: 16mg
- 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
- 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.
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