Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons chopped fresh thyme
  • 2 (1-pound) pork tenderloins, trimmed
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon black peppercorns, crushed
  • Cooking spray
  • 2 tablespoons red wine vinegar
  • ¼ cup low-sodium soy sauce
  • + 21 more ingredients
    • 1 ½ teaspoons Dijon mustard
    • 1 ½ teaspoons chopped fresh thyme
    • ¼ cup minced white onion
    • 1 teaspoon grated peeled fresh ginger
    • 1 tablespoon black peppercorns, crushed
    • 1 cup water
    • ½ cup sugar
    • ¼ cup minced white onion
    • ½ cup sugar
    • 2 tablespoons butter
    • 2 (1-pound) pork tenderloins, trimmed
    • ¼ teaspoon salt
    • 2 garlic cloves, minced
    • 1 cup water
    • Cooking spray
    • 2 tablespoons butter
    • ¼ teaspoon salt
    • 2 tablespoons red wine vinegar
    • 1 ½ teaspoons Dijon mustard
    • 1 teaspoon grated peeled fresh ginger
    • 2 garlic cloves, minced

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 wit...

View full recipe at My Recipes

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