Prep 2 hrs 30 mins
Cook 55 mins
I find that although it is reduced fat it has an elegance about it that makes it acceptable for company. The prep time includes minimum marinating time of two hours.
- 1 lb pork tenderloin
- 2 teaspoons Dijon mustard
- 1 teaspoon orange juice concentrate
- 2 teaspoons dark brown sugar, packed
- 1⁄2 teaspoon orange zest
- 1 teaspoon freshly grated gingerroot or 1⁄2 teaspoon of ground ginger powder
- 1⁄2 teaspoon garlic powder
- 2 medium yellow onions, chopped
- 4 medium yellow onions, halved
- 8 teaspoons low sodium soy sauce
- fresh ground black pepper
- 1⁄4 cup apricot jam (ultra light jam type spread)
- Unfold pork tenderloin.
- Brush centre with mustard and orange juice concentrate.
- Sprinkle with brown sugar, orange zest, ginger and garlic bits (or powder).
- Refold pork and secure with butchers string or toothpicks.
- Place in a one-gallon freezer bag.
- Seal tightly, releasing as much air as possible.
- Marinate in refrigerator overnight or at least two hours.
- Preheat oven to 325 degrees F.
- Wrap onion halves individually with aluminium foil, leaving top open.
- Spoon 1/2-teaspoon soy sauce on each half and top with black pepper.
- Place pork on a cooking rack coated with a low calorie cooking spray and sprinkle with black pepper.
- Arrange foil-wrapped onions around pork and bake for thirty minutes.
- 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).
- Bring mixture to up to high heat.
- Reduce heat to low for approximately for twenty minutes to carmelize onions Stir occasionally.
- Combine jam and carmelized onions.
- Spoon jam/onion mixture over top of pork and continue baking for 20-25 minutes more Baste at least once during this period.
- Remove pork from oven, let stand 6-8 minutes and slice.
- Spoon remaining soy sauce on onions at the time of serving.
- Plating suggestions.
- Place sliced tenderloin in the middle of a platter.
- Ring it with the backed half onions.
- Outline with wild rice with bits of marinated dried apricot bits scattered amongst the rice.
- A wee bit of apricot brandy makes a great marinade.
Wow, Myrna, this was absolutely delicious! I did not have a tenderloin on hand so I used a roast which I "opened" in half to apply the oj, brown sugar, ginger...mixture. Tied it with string, marinated overnight, and baked in an oven bag till internal temp was 170. Onions and glaze added such a simple, yet somewhat gourmet touch. A real keeper and one I look forward to impressing family and friends with! Thanks!!!