Pepper-Crusted Pork Tenderloin
- Yield: Serves 4
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- 1 tbsp Black pepper, coarsely ground
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 lb Pork tenderloin, trimmed
- 1 tsp Olive oil
- 3 tbsp Shallots, finely diced
- 1/2 cup Balsamic vinegar
- 2 tbsp Mirin
- Preheat oven to 400°F.
- Coat a rimmed roasting pan with nonstick cooking spray.
- In a small bowl combine pepper, garlic powder and onion powder. Rub pepper mixture over pork. Place pork in pan.
- Roast 25 – 30 minutes or until an instant-read thermometer registers 145°F, or to desired doneness. Remove pork from oven and let stand 10 minutes.
- Meanwhile, for the sauce, in a small nonstick saucepan heat oil over medium heat. Add shallots and cook 3 – 5 minutes, or until softened. Stir in vinegar and mirin. Bring to a boil. Reduce heat and simmer 10 – 15 minutes or until slightly thickened.
- Slice pork and transfer to a serving platter. Spoon sauce over pork and serve.