Roasted Pork Tenderloin with Citrus and Onion

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.

Cooking Light NOVEMBER 2007

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


  • 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.

Nutritional Information

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