2 - 4 lbs. Pork Tenderloin
12 oz. Can Concentrated Orange Juice
4 Tblsp. Dijon Mustard
1 cup soy sauce
1 tsp. ground ginger
1 tsp. ground pepper
1 tsp. ground garlic
In a medium bowl combine the frozen juice concentrate, mustard, soy sauce, ginger, pepper, and garlic. Reserve 1/2 cup for a glaze. Pour the remaining mixture over the tenderloin. You can marinate the pork in a baking dish or in a ziplock bag. You need to allow at least 3 hours for the marinating. The longer the better. If you choose to use a ziplock bag you can simply keep rotating the bag to facilitate the marinating process.
Place the marinated pork on a foil lined baking sheet and cook in a 350o oven for 30 minutes. Brush with the glaze and turn the pork over. Continue to brush with glaze and turn every 10 minutes until the pork reaches an internal temperature of about 150o. Read this to find out why you do not have to sacrifice tender pork for food safety any longer:
You do not want to overcook the pork tenderloin as it will be tough.
Thinly slice it and serve with glaze.
Add 1 tsp cornstarch to 1/4 cup cold water. Stir until the cornstarch is dissolved. Add this to the remaining marinade and cook over medium heat until it is thickened.