In a bowl, combine 1/2 cup thawed orange juice concentrate, soy sauce, ginger, salt and pepper. Reserve 1/3 cup sauce for serving.
Place remaining sauce in large self-sealing bag with the pork tenderloin. Remove as much air as possible from the bag and then seal. Refrigerate 10 minutes.
Place pork on rack in roasting pan lined with heavy-duty foil; brush pork with some of the sauce remaining in bag. Roast 13 inutes; turn pork over and brush again. Roast 13 to 15 minutes longer or until internal temperature reaches 155°.
Let stand 5 minutes before slicing. Serve with reserved sauce.
