Braised Pork Tenderloin

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4 pieces pork tenderloin (4 ounces each), trimmed of all visible fat

1/2 cup thinly sliced red onions

1 tablespoon red-wine vinegar

1 navel orange, peeled and sectioned

1/2 cup orange juice

1/2 cup defatted chicken broth

dried sage, crumbled

dried thyme


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