Peppercorn-crusted Lamb Tenderloin With Soy-caramel Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/4 cup onion, minced
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 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 lb) lamb tenderloin, 1 lb each, trimmed
• 1 tablespoon black peppercorns, crushed
• 1 1/2 teaspoons fresh thyme, chopped
• 1/4 teaspoon salt

Recipe

• 1 heat small saucepan over medium. coat pan with cooking spray. add onion, ginger, and garlic; saute 2 minute add water and sugar; bring to a boil. cook til reduced to 1/2 c (about 5 min). remove from heat; carefully stir in soy, vinegar, and mustard. add butter, stirring with a whisk. keep warm.
• 2 preheat oven to 350.
• 3 rub tenderloins evenly with pepper, thyme and salt. heat a large, ovenproof nonstick skillet over med-high. coat pan with cooking spray. add lamb, browning on all sides, about 5 minute bake at 350 for 23 min or til thermometer registers 160. let stand 10 minute cut each tenderloin into 12 slices; serve with sauce.