Roasted Pork Tenderloin With Citrus And Onion

• 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

1. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 425u0b0.
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 425u0b0 for 12 minutes or until a thermometer registers 155u0b0. 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.

onion, orange juice concentrate, garlic, pork tenderloins, salt, freshly ground black pepper, olive oil, water

Taken from www.myrecipes.com/recipe/roasted-pork-tenderloin-with-citrus-onion (may not work)