Trim the silver skin from the pork tenderloin and cover with salt and pepper. Sear the tenderloin in a hot pan with olive oil and brown all sides. Don't clean that pan, save it for the sauce. Transfer to an oven pan and cook for 30 minutes or until fully cooked at 350. Let rest 20 minutes and save the pan drippings.
Saute onions in the leftover seared pan oil with the dripping on medium heat until clear. Add brandy and reduce 80%. Add chicken stock and reduce 80%. Add cream and reduce 50%. Add soy to taste and orange segments.
Pour on a serving dish over the sliced pork. Enjoy!