Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

The crushed peas of pepper that cover the pork add flavor and texture, contrasting with the soft, semi-sweet sauce. When adding soy mixture to the caramelized sugar, make sure that no steam rises from the pan.
Heat a small saucepan over medium-high heat. Brush the mold with cooking spray. Add the onion, ginger and garlic; simmer for 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; gently add soy sauce, vinegar, and mustard. Add the butter, stirring with a whisk. Set aside; keep warm.Preheat the oven to 350 degrees.Rub the fillets evenly with crushed pepper, thyme and salt. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the tenderloins and saute on all sides (about 5 minutes). Bake at 350 ° for 23 minutes or until the thermometer reads 160 ° (slightly pink); let stand for 10 minutes. Cut each tenderloin into 12 slices; serve with the sauce.