1 (5 or 6 lb.) pork tenderloin
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
2 to 4 tbsp. Dijon mustard
1 (11 oz.) can mandarin oranges
1/4 c. brown sugar
1/4 c. vinegar
1 chicken flavored bouillon cube
1 tbsp. soy sauce
2 tbsp. cornstarch
1/4 c. water
1 med. onion, chopped
1/3 c. chopped bell pepper

Sprinkle pork with salt, pepper and garlic powder. Spread mustard over roast. Place in large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 to 3 hours or until meat thermometer registers 170 degrees.

Drain mandarin oranges. Reserve liquid. Set oranges aside. Combine liquid and next 6 ingredients in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Stir in onion, bell pepper and oranges. Spoon over pork. Bake uncovered at 400 degrees for 30 minutes. Serve with pan drippings.