Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
3/4 cup BBQ Sauce
1/4 cup apple cider vinegar
1 drop doTERRA Ginger Essential Oil
2 cloves garlic, minced
3-4 drops Wild Orange Essential Oil
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
Sprinkle the pork with salt and pepper. Cut slits in the pork about 1 1/2" apart and 1" deep. In a baking dish, mix 1/2 cup each of the teriyaki sauce and BBQ sauce together with the cider vinegar, Ginger oil, garlic, and Wild Orange oil. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
Preheat the oven to 350 degrees F.
Remove the tenderloins from the marinade and pat dry. Heat the olive oil in a large, heavy skillet. Add the tenderloins to the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade, slit sides up. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
In a small bowl, mix together the remaining 1/4 cup teriyaki sauce and BBQ sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven. Pour the honey sauce over the meat. Return the meat to the oven and bake, uncovered, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.