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• 1/3 cup diced onion
• 1/4 cup orange juice, divided
• 1/4 cup maple syrup, divided
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 1-lb. pork tenderloin
• cooking spray
• 1/3 cup fat-free chicken broth

1. Combine onion, 2 T. orange juice, 2 T. syrup, white wine, soy sauce, pepper and garlic in a large zip-to bag. Trim fat from pork and add to bag. Marinate in refrigerator for two hours.
2. Preheat oven to 400F. Heat heavy oven-proof skillet coated with cooking spray over medium high heat. Remove pork from bag and reserve marinade (strain out onions and garlic if desired). Brown pork on all sides. Place pan in oven and bake about 30 minutes until meat thermometer registers 160F (slightly pink). Remove pork from pan and set aside, keep warm.
3. Combine 2 T. orange juice, 2 T. syrup, reserved marinade and broth in a small bowl. Add syrup mixture to pan and cook over medium high heat, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 5 minutes until slightly thick. (Can add a bit of cornstarch if desired). Serve sauce with pork.

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