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Roasted Pork Tenderloin with Citrus and Onion

Yield 8 servings (serving size: about 3 ounces pork and 1 1/2 teaspoons onions)
The onion in the sweet-tart marinade garnishes the pork. Accompany this dish with a glass of riesling.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Preheat oven to 425°.

  3. 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.

  4. 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.