Roast Pork Tenderloins
- 1 bottle (16 oz.) KC Masterpiece® Lemon and Cracked Pepper Marinade, divided
- 2 (3/4-lb. each) pork tenderloins, trimmed
- 1/2 cup red onion, cut into 1/4-inch dice
- 2 teaspoons butter
- 3 tablespoons orange marmalade
- 1 teaspoon honey
Measure 1/2 cup KC Masterpiece® Lemon and Cracked Pepper Marinade and reserve. Pour remaining marinade into a gallon-size Glad® Zipper Storage Bag; add pork. Marinate, refrigerated, at least 30 minutes, but no longer than 24 hours.
Preheat oven to 400°F. Remove pork from bag and discard excess marinade. Place pork in roasting pan and cook until 160°F, or about 35 minutes.
In a saucepan, sauté onions in butter until translucent. Reduce heat; add marmalade and honey. Cook until melted, about 2 minutes. Stir in reserved KC Masterpiece® Lemon and Cracked Pepper Marinade and heat through, about 2 minutes.
Slice pork and drizzle with sauce. Serve with cooked rice or orzo pasta.