Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
- 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.
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)
|Calories per serving:||227|
|Caloriesfromfat per serving:||28%|
|Fat per serving:||7g|
|Saturated fat per serving:||2.8g|
|Monounsaturated fat per serving:||3g|
|Polyunsaturated fat per serving:||0.6g|
|Protein per serving:||24.5g|
|Carbohydrate per serving:||15.3g|
|Fiber per serving:||0.4g|
|Cholesterol per serving:||81mg|
|Iron per serving:||1.7mg|
|Sodium per serving:||441mg|
|Calcium per serving:||16mg|