2 Tbsp olive oil

1/2 medium onion

6 garlic cloves, minced

2 Tbsp fresh ginger, minced

1 1/2 cups white wine or chicken stock

1 1/2 cups orange juice

1 cup apricot jam

2 Tbsp chicken base

Salt & Pepper to taste

2 pork tenderloins

Preheat oven to 500.

Saute onion in olive oil until translucent.

Add ginger and garlic and saute for 30 seconds.

Add white wine. Deglaze pan. Cook on medium until wine has reduced by half.

Add orange juice and reduce by half.

Add apricot jam and chicken base. Season with salt & pepper.

Sear pork tenderloins on all sides in a separate pan.

Place pork tenderloins in 9 x 13 baking pan and pour half the glaze over them.

Bake for about 20 minutes or until meat is 160.

While pork tenderloins are baking, cook remaining glaze until it has thickened.

Once tenderloin has reached 160, remove from oven and allow to rest for 10 minutes.

Slice on the diagonal and drizzle glaze over the top.

*adapted from https://www.coffeewithus3.com/