Peppercorn Crusted Pork Tenderloins with Soy Caramel Sauce

Sweet and savory pair together nicely in this delicious pork tenderloin recipe.

modification of recipe originally from Cooking Light

Serves 8 (3 slices of pork and 2 tablespoons sauce each)

• Cooking spray
• ¼ cup minced white onion or shallot
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup water
• ½ cup sugar
• ¼ cup low sodium soy sauce
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons butter
• 2 (1 pound each) pork tenderloins, trimmed of excess fat
• 1 tablespoon black peppercorns, crushed
• 1 ½ teaspoons chopped fresh thyme (or ½ teaspoon dried)
• ¼ teaspoon kosher salt

Preheat oven to 350 degrees.

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger and garlic; sauté 3 minutes. Add water and sugar; bring to a boil. Cook until reduced to ½ cup (about 10 minutes), stirring regularly. Remove from heat; carefully stir in soy sauce, vinegar and mustard (be careful as steam may rise from the pan). Add butter, stirring with a whisk. Set aside; keep warm on low heat.

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 for 25 to 30 minutes or until a thermometer registers 160 degrees (slightly pink); cover with foil and let stand for 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.

Nutritional Info/Serving: Calories 227, Fat 7 g, Protein 25 g, Carbs 15 g