The tenderloin is the thin strip of meat that lies underneath the loin. It is among the leanest and tenderest of all meat cuts. This is a quick, flavorful dish; take care not to overcook the pork.
2pork tenderloins, well trimmed (8 to 10ounces each)
2garlic cloves, crushed
2teaspoons grated orange zest
2teaspoonsfresh thyme leaves, stripped from stems, or ½teaspoondried thyme
½teaspoon Freshly ground black pepper
2tablespoonsrice wine vinegar
Place the pork tenderloins on a shallow platter. Combine the garlic, orange zest, thyme, and black pepper in a small bowl and work into a paste with a fork. Rub the paste into the surfaces of the pork tenderloins. Stir the orange juice and vinegar together and pour over the pork. Cover and refrigerate for 2 hours, turning the pork occasionally.
Heat the oven to 425°F. Select a heavy baking pan, preferably cast iron, or a heavy ovenproof skillet and brush the pan with a thin film of vegetable oil. Place pan in the oven until hot, about 4 minutes.
Remove the pan from the oven and place the tenderloins in it, spacing them slightly apart. Drizzle 1tablespoon of the honey over the pork and roast for 10 minutes. Turn the loins over, spoon any juices over the meat, and drizzle with the remaining tablespoon of honey. Roast10 to 15 minutes, basting once or twice with the juices.
Let the meat stand for 5 minutes. Carve into ¼-inch slices and serve hot. This is also good cold, in a sandwich or salad.