Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
from Cooking Light Magazine, December 2005

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

Directions:
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.
2. Preheat oven to 350°.
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° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.