Pepper Encrusted Pork Tenderloin

This is one I can't believe I haven't blogged about before! It's a standard and a favorite in our home. Originally from Cooking Light, this recipe's title is a mouthful, but just wait until you try it! My two changes were to use brown sugar instead of regular white sugar and I strain the sauce. I always want to eat this delectable sauce like it's a soup. Yes, Virginia, it is that good.....




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.

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(brown)
1/4 cup low-sodium soy sauce(tamari)
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.

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