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1
Sprinkle the pork with salt and pepper.
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2
In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic.
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3
Add the pork and coat well with the marinade.
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4
Cover and refrigerate for 3 hours or up to 24 hours.
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5
The next day, preheat the oven to 350 degrees F.
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6
Heat the olive oil in a large, heavy skillet.
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7
Remove the tenderloins from the marinade and put them in the hot oil.
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8
Sear on all sides, then return the pork to the baking dish with the marinade.
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9
Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish.
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10
Cover the baking dish loosely with foil and bake for 20 minutes.
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11
In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice.
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12
When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat.
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13
Pour the honey sauce into these slits and over the meat.
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14
Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins.
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15
Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes.
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16
Remove the meat from the oven and let stand for 10 minutes before slicing into medallions.
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17
Transfer to a platter to serve.
