Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

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

               Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce Recipe

Ingredients

  • 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

Preparation

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.

Nutritional Information

Calories per serving:227
Calories from fat: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
Carbohydrates 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

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