Roasted Pork Tenderloin with Citrus and Onion

The onion in the sweet-tart marinade garnishes the pork. Accompany this dish with a glass of riesling.


8 servings (serving size: about 3 ounces pork and 1 1/2 teaspoons onions)

Recipe from

Cooking Light

Nutritional Information

Calories 173
Caloriesfromfat 26 %
Fat 5 g
Satfat 1.5 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 23.1 g
Carbohydrate 7.6 g
Fiber 0.6 g
Cholesterol 63 mg
Iron 1.3 mg
Sodium 194 mg
Calcium 18 mg


3 cups thinly sliced onion
1 cup thawed orange juice concentrate, undiluted
4 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
2 tablespoons water


Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 425°.

Remove pork from bag, reserving marinade. Strain marinade through a sieve, reserving solids. Set solids aside; discard liquid. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add pork to pan; cook 3 minutes, turning to brown on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Place pork on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

Combine reserved solids, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 2 tablespoons water in a saucepan over medium-high heat. Cook 12 minutes or until onion is browned, stirring occasionally. Serve with pork.


Jackie Mills,

Cooking Light

November 2007
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