Mediterranean Pork Roast
|Florida grapefruit juice||1 1⁄2 Cup (24 tbs)|
|Red onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves/1 tablespoon fresh thyme leaves||1 Teaspoon, crushed|
|Dried oregano leaves||1 Teaspoon|
|Boneless pork tenderloin||2 Pound|
For marinade, combine grapefruit juice, red onion, garlic, sugar, thyme and oregano in glass casserole dish.
Add pork tenderloin; cover and marinate 1 hour, turning pork once to ensure that it marinates evenly.
Preheat oven to 425°F.
Transfer pork tenderloin and onions to roasting pan, reserving marinade.
Roast 20 minutes.
Reduce heat to 325°F and roast about 1 to 1 1/2 hours more until cooked through, basting occasionally with 1/2 cup marinade.
Remove pork from roasting pan and add remaining marinade to roasting pan, stirring until pan drippings loosen.
Transfer mixture to small saucepan and bring to a boil.
Reduce heat and simmer, uncovered, 5 to 10 minutes until slightly thickened.