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Roasted Pork Tenderloin with Citrus and Onion

Servings 8
Calories 153 kcal

Ingredients

  • 3 cups thinly sliced onion
  • 1 cup thawed orange juice concentrate undiluted
  • 4 garlic cloves minced
  • 1 lb pork tenderloins (1-pound) trimmed
  • 1/2 tsp salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 2 tsp olive oil
  • 2 Tbs water

Instructions

  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.
Nutrition Facts
Roasted Pork Tenderloin with Citrus and Onion
Amount Per Serving
Calories 153 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 37mg12%
Sodium 164mg7%
Carbohydrates 18g6%
Fiber 1g4%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.