Pepper-Crusted Pork Tenderloin
- Yield: Serves 4
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- 1 tbsp. coarsely ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 (1-lb.) pork tenderloin, trimmed
- 1 tsp. olive oil
- 3 tbsp. finely diced shallots
- 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 to 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; cook 3 to 5 minutes or until softened. Stir in vinegar and mirin; bring to boiling. Reduce heat; simmer 10 to 15 minutes or until slightly thickened.
- Slice pork and transfer to a serving platter. Spoon sauce over pork, and serve.
Per serving: 200 calories, 5g fat, 2g saturated fat, 65mg cholesterol, 55mg sodium, 10g carbohydrate, 1g fiber, 23g protein