good grub...

tonight for supper, we tried a new recipe that my friend had given me from "cooking light". it was fabulous and i just had to pass it on...i served it with fresh steamed broccoli and wild rice but jeffrey and i both agree that it would be really good with stir fry veggies! hope you enjoy it as much as we did...let me know!!!!!

peppercorn-crusted pork tenderloin with soy-caramel sauce

1/4 cup minced white onion
1 teaspoon grated peeled fresh ginger (**i didn't use this and it was still great!!**)
1 1/2 teaspoons of minced garlic
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 (**we used one that was about 1.5 pounds)
1 tablespoon black peppercorns, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt

heat a small saucepan over medium heat. coat the pan with cooking spray. add onion, ginger, and minced garlic; saute for 2 minutes. add 1 cup water and 1/2 cup sugar; bring to a boil. cook until reduced to 1/2 cup (about 5 minutes). ***it will probably take more time than this...i should have done it longer so that the sauce would be thicker*** remove from heat; carefully stir in soy sauce, vinegar, and Dijon mustard. add butter, stirring with a whisk. set aside; keep warm.
preheat oven to 350*
rub tenderloins evenly with crushed peppercorns, thyme, and salt. heat a large ovenproof skillet over medium high heat (**i used an iron skillet). coat the 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). ***anyone that knows me...i don't eat pink meat...cook it how you like it!!!!***; let stand 10 minutes. cut each tenderloin into 12 slices, and serve with sauce.
yield: 8 servings (3 slices of pork and 2 tablespoons of sauce)

nutrition info: calories 227 fat 7 g protein 24.5 g

***don't be turned off to the recipe if you don't like some of the ingredients in the sauce! i don't like red wine vinegar or dijon mustard but this was tasty!!!!!! trust me!!!!***