1 (1-pound) pork tenderloin, trimmed
4 teaspoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 1/2 cups thinly sliced onion
1/2 teaspoon grated orange rind
1/2 cup fresh orange juice
2 tablespoons dried currants
2 tablespoons sherry vinegar
1 teaspoon sugar
1 cup fat-free, lower-sodium chicken broth
1/4 cup dry white wine