We have been on a whirl-wind schedule over here at the Barbee house, hopefully, it is settling down and I am able to cook more. I am also counting down the days (47 if you were wondering) until we get another hour back and it is not getting dark by 4:45 PM. It makes photographing dinner that much easier, so it pushes me to make lots of new recipes!
Pork tenderloin is maybe my favorite meal to prepare at home. It is fool-proof and you can transform it to match whatever cuisine you are feeling with a glaze or sauce. I always serve it with at least one veggie and a potato side. Roasted potatoes or mashed with a roasted veggie or sautéed. This dinner is always filling and doesn’t take much effort.
You can double this recipe, which I recommend if you are making it for more than 2 adults and 1 child.
Another note, the sauce is a little on the sweet side, but I really enjoyed it. However, I would serve it on the side, so everyone can dip as little or as much as they want.
For the Pork:
1/2 tablespoon of Crushed Peppercorns
1/4 teaspoon of Thyme, dried
1/8 teaspoon of Salt
1 Pork Tenderloin, ~ 1 lb.
For the Sauce:
1/2 cup of Water
1/4 cup of Sugar
2 tablespoons of Soy Sauce
1 tablespoon of Red Wine Vinegar
3/4 teaspoon of Dijon Mustard
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Onion Powder
1/8 teaspoon of Ginger, dried
1 tablespoon of Butter
First, preheat your oven to 350.
Mix the crushed peppercorns, thyme, and salt together. Sprinkle over the pork tenderloin and rub the spices into the pork.
Now, spray a skillet with cooking spray and heat over medium-high heat. When hot, place the pork in and sear for 5 minutes (total) on all sides.
Place the skillet in the oven and cook for 23 minutes, until the pork registers 160. Remove from the oven and let sit and rest for 10 minutes.
While your pork is resting, make the sauce. In a small saucepan, combine the sugar and water, bring to a boil and cook for about 5 minutes, whisking occasionally, until the liquid is about 1/4 cup. In a small bowl, whisk together the soy sauce, vinegar, dijon, and spices. When the liquid is at 1/4 cup, remove from heat and whisk in the soy sauce mixture. After this is incorporated, whisk in the butter.
Slice the pork tenderloin and serve immediately with the soy-caramel sauce on the side.
Happy Cooking, The Barbee Housewife Source: adapted from, Cooking Light