Roasted Pork Tenderloin with Citrus and Onion

3 cups thinly sliced onion
1 cup thawed orange juice concentrate, undiluted
4 garlic cloves, minced
2 pork tenderloins, trimmed
1/2 tsp. salt
1/2 tsp. white pepper
2 tsp. olive oil
2 tbsp. water

Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in
refrigerator 2 hours, turning occasionally.

Remove pork from bag, reserving marinade. Strain marinade through a sieve,
reserving solids. Set solids aside; discard liquid. Sprinkle pork evenly
with ½ each salt and 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 slices.

Combine reserved solids, remaining and pepper, and water in a saucepan over
medium-high heat. Cook 12 minutes or until onion is browned, stirring
occasionally. Serve with pork.

8 servings