Cook Time: 1 hour
Total Time: 1 hour
- 2 pork tenderloins, about 3/4 to 1 pound each
- salt and pepper
- 1 tablespoon olive oil
- 1/4 cup onion in small dice
- 2 cloves garlic, minced
- 1/2 teaspoon dried leaf thyme
- 1/3 cup orange juice concentrate
- 1/3 cup light corn syrup
- 1 tablespoon cider vinegar, or white vinegar
- 1/4 teaspoon salt
- dash pepper
Trim excess fat from pork; place in a roasting pan and sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until a meat thermometer registers about 160° to 165° F. Meanwhile, heat olive oil in a saucepan over medium-low heat. Add diced onion and garlic; sauté until tender. Add remaining glaze ingredients, increase heat, and bring to a boil. Reduce heat to medium low and simmer for 7 minutes. Set aside.
Spoon about half of the glaze over the pork tenderloins; roast for about 5 minutes longer.
To serve, let pork rest for 5 minutes, then slice.
Drizzle sliced pork tenderloin with remaining orange sauce.