Ingredients
1/2 teaspoon each dried marjoram, oregano and thyme1/2 teaspoon each garlic powder, seasoned salt, paprika and pepper2 pork tenderloins (3/4 pound each)SAUCE:1 small onion, chopped1 teaspoon canola oil1/2 cup tomato puree1/2 cup honey1/4 cup cider vinegar1 teaspoon dried oregano3/4 teaspoon garlic powder
Preparation
In a small bowl, combine the marjoram, oregano, thyme, garlic powder, seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan with heavy-duty foil; place tenderloins on a rack in prepared pan. Bake at 350° for 10 minutes.
Meanwhile, in a small nonstick saucepan, saute onion in oil until tender. Stir in the remaining sauce ingredients; bring to a boil. Remove from the heat. Set aside 1 cup; keep warm.
Spoon half of the remaining sauce over pork. Bake 20-30 minutes longer or until a thermometer reads 160°, brushing once more with sauce. Let stand for 5 minutes before slicing. Serve with reserved sauce.
