Pork Tenderloin with Onion Raisin Conserve

1 21/4 pound pork tenderloin

½ t coarse kosher salt

½ t freshly ground black pepper

5 bay leaves (preferably fresh)

3 sprigs fresh thyme

2 T olive oil

¼ cu freshly squeezed tangerine or orange juice

Onion Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves, and thyme. Let rest at room temperature for 30 minutes.

Preheat the oven to 375.

Scrape the marinade off the pork; reserve. Heat the olive oil in a skillet and add the tenderloin. Sear the meat quickly over high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour tangerine juice over it. Tightly close the foil and cook for 20 minutes. Removed the tenderloin from the oven and loosen the foil to allow any steam to escape. Return to the oven for 30 to 40 minutes or until the meat registers 160 on a thermometer. Let rest at least 10 minutes before slicing.

Cut the tenderloin into slices and serve with the warm conserve.

Onion-Raisin Conserve

½ cup raisins

½ cup Craisins

½ cup freshly squeezed tangerine or orange juice

3 T butter

½ red onion, halved and thinly sliced

1 t sugar

kosher salt and fresh pepper

Combine the raisins, Craisins and tangerine juice and let macerate for 30 minutes.

Melt 2 tablespoons of the butter in a large skillet and sauté the onion until soft but not brown, about 5 minutes. Add the raisins, Craisins and juice and the remaining butter. Stir in the sugar and add salt and pepper to taste and serve warm over meat.