Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce


 This recipe serves 8


  • Cooking Spray Cooking spray, vegetable oil
  • 1/4 cup minced white onion
  • 1 tsp grated peeled fresh ginger Ginger root, raw
  • 2 garlic cloves, minced Garlic, raw
  • 1 cup water Water, municipal
  • 1/2 cup sugar Sugars, granulated
  • 1/4 cup low-sodium soy sauce Soy sauce made from soy and wheat (shoyu), low sodium
  • 2 Tbs red wine vinegar Vinegar, red wine
  • 1 1/2 tsp Dijon mustard Mustard, Dijon
  • 2 Tbs butter Butter, without salt
  • 2 (1-pound) pork tenderloins, trimmed Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled
  • 1 Tbs black peppercorns, crushed Spices, pepper, black
  • 1 1/2 tsp chopped fresh thyme Spices, thyme, fresh
  • 1/4 tsp salt Salt, table


Step 1

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; saute 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.

Step 2

Preheat oven to 350 degrees.

Step 3

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 degrees for 23 minutes or until a thermometer registers 160 degrees (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; sever with sauce.


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