Carrot Marinade Pork Tenderloin

1/2 cup beef broth
1/4 cup Chef Pascal Carrot Marinade Sauce
1 small onion, sliced
2 cloves garlic, chopped
1 bay leaf
1 lean pork tenderloin

Leave the pork whole and place in a non-reactive container or 1-gallon zip-lock bag. Mix all ingredients together, pour over the tenderloin and refrigerate overnight. Remove the tenderloin from the marinade. To roast: Preheat the oven to 375 degrees. Place the pork tenderloin in a roasting pan with half of the Carrot Marinade mixture at the bottom. Place the roast in the center of the oven for 35 to 45 minutes. Before removing from the oven, add the remainder of the Carrot Marinade mixture. Let pork tenderloin rest 10 minutes before slicing. Serve over rice.