Apricot-Glazed Pork with Baked Onions.

• 1 lb pork tenderloin
• 2 teaspoons Dijon mustard
• 1 teaspoon orange juice concentrate
• 2 teaspoons dark brown sugar, packed
• 12 teaspoon orange zest
• 1 teaspoon freshly grated gingerroot or 12 teaspoon of ground ginger powder
• 12 teaspoon garlic powder
• 2 medium yellow onions, chopped
• 4 medium yellow onions, halved
• 8 teaspoons low sodium soy sauce
• fresh ground black pepper
• 14 cup apricot jam (ultra light jam type spread)

1. Unfold pork tenderloin.
2. Brush centre with mustard and orange juice concentrate.
3. Sprinkle with brown sugar, orange zest, ginger and garlic bits (or powder).
4. Refold pork and secure with butcher's string or toothpicks.
5. Place in a one-gallon freezer bag.
6. Seal tightly, releasing as much air as possible.
7. Marinate in refrigerator overnight or at least two hours.
8. Preheat oven to 325 degrees F.
9. Wrap onion halves individually with aluminium foil, leaving top open.
10. Spoon 1/2-teaspoon soy sauce on each half and top with black pepper.
11. Place pork on a cooking rack coated with a low calorie cooking spray and sprinkle with black pepper.
12. Arrange foil-wrapped onions around pork and bake for thirty minutes.
13. Meanwhile chop yellow onions relatively finely and toss into a frying pan with a teaspoon of oil and some water (enough to keep onion from sticking during the carmelizing process).
14. Bring mixture to up to high heat.
15. Reduce heat to low for approximately for twenty minutes to carmelize onions Stir occasionally.
16. Combine jam and carmelized onions.
17. Spoon jam/onion mixture over top of pork and continue baking for 20-25 minutes more Baste at least once during this period.
18. Remove pork from oven, let stand 6-8 minutes and slice.
19. Spoon remaining soy sauce on onions at the time of serving.
20. Plating suggestions.
21. Place sliced tenderloin in the middle of a platter.
22. Ring it with the backed half onions.
23. Outline with wild rice with bits of marinated dried apricot bits scattered amongst the rice.
24. A wee bit of apricot brandy makes a great marinade.

pork tenderloin, mustard, orange juice concentrate, brown sugar, orange zest, gingerroot, garlic, yellow onions, yellow onions, soy sauce, fresh ground black pepper, apricot

Taken from www.food.com/recipe/apricot-glazed-pork-with-baked-onions-31515 (may not work)