Saturday, July 02, 2005

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce(Adapted from CL)

2 teaspoons olive oil, divided
1/4 cup minced white onion
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 cup water
1/2 cup sugar
1/4 cup soy sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons butter
2 - 1 pound trimmed pork tenderloins
1 tablespoon black peppercorns, crushed
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Heat 1 teaspoon oil in a small saucepan over medium heat. Sauté onion, ginger, and garlic for about 2 minutes. Carefully add in the sugar and water, then bring to a boil. Let boil until it reduces to about 1/2 cup. Take the saucepan off the heat and stir in soy sauce, vinegar, and mustard. Whisk in the butter. Keep warm until pork is ready.

Preheat oven to 350

Combine thyme, crushed peppercorns and salt in a small bowl. Evenly rub this mixutre over both tenderloins. Add 1 teaspoon oil to a large skillet over medium-high heat. Brown the tenderloins on all sides. Place in the oven and bake for 20-23 minutes or until the meat is slightly pink. Let rest for 10 minutes. Cut into slices and serve with sauce.

Serves 6-8

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