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.This savory meat entrée is baked in the oven, yet has all the flavors of your favorite grilled dish. The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. With less than 500 milligrams of sodium, this dish is ideal for someone on a low-sodium diet.

Billy Strynkowski
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

227 calories; calories from fat 28%; fat 7g; saturated fat 2.8g; mono fat 3g; poly fat 0.6g; protein 24.5g; carbohydrates 15.3g; fiber 0.4g; cholesterol 81mg; iron 1.7mg; sodium 441mg; calcium 16mg.