Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Ingredients

• 1 tablespoon peppercorns black crushed
• 2 tablespoons butter 
• 1.5 teaspoons dijon mustard 
• 1 teaspoon ginger fresh grated peeled
• 1.5 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 2 pound pork tenderloins trimmed
• 0.3 cup soya sauce low-sodium
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 cup water 
• 0.3 cup onion white minced

Equipment

• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer

Directions

1. Heat a small saucepan over medium heat. Coat pan with cooking spray.
2. Add onion, ginger, and garlic; saut 2 minutes.
3. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
4. Remove from heat; carefully stir in soy sauce, vinegar, and mustard.
5. Add butter, stirring with a whisk. Set aside; keep warm.
6. Preheat oven to 35
7. Rub tenderloins evenly with crushed peppercorns, thyme, and salt.
8. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray.
9. Add tenderloins, browning on all sides (about 5 minutes).
10. Bake at 350 for 23 minutes or until a thermometer registers 160 (slightly pink); let stand 10 minutes.
11. Cut each tenderloin into 12 slices; serve with sauce.