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.
Yield: 8 servings (serving size: about 3 ounces pork and 1 1/2 teaspoons onions)
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Amount per serving
- Calories: 173
- Calories from fat: 26%
- Fat: 5g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.5g
- Protein: 23.1g
- Carbohydrate: 7.6g
- Fiber: 0.6g
- Cholesterol: 63mg
- Iron: 1.3mg
- Sodium: 194mg
- Calcium: 18mg
- 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.
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Roasted Pork Tenderloin with Citrus and Onion Recipe at a Glance
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