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