Peppercorn-Crusted Pork Tenderloin With Soy-Caramel Sauce

• 14 cup onion, minced
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 cup water
• 12 cup sugar
• 14 cup low sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 12 teaspoons Dijon mustard
• 2 tablespoons butter
• 2 (1 lb) pork tenderloin, 1 lb each, trimmed
• 1 tablespoon black peppercorns, crushed
• 1 12 teaspoons fresh thyme, chopped
• 14 teaspoon salt

1. Heat small saucepan over medium.
2. Coat pan with cooking spray.
3. Add onion, ginger, and garlic; saute 2 minute Add water and sugar; bring to a boil.
4. Cook til reduced to 1/2 c (about 5 min).
5. Remove from heat; carefully stir in soy, vinegar, and mustard.
6. Add butter, stirring with a whisk.
7. Keep warm.
8. Preheat oven to 350.
9. Rub tenderloins evenly with pepper, thyme and salt.
10. Heat a large, ovenproof nonstick skillet over med-high.
11. Coat pan with cooking spray.
12. Add pork, browning on all sides, about 5 minute Bake at 350 for 23 min or til thermometer registers 160.
13. Let stand 10 minute Cut each tenderloin into 12 slices; serve with sauce.

onion, fresh ginger, garlic, water, sugar, soy sauce, red wine vinegar, mustard, butter, pork tenderloin, black peppercorns, fresh thyme, salt

Taken from www.food.com/recipe/peppercorn-crusted-pork-tenderloin-with-soy-caramel-sauce-287658 (may not work)