1/3 cup (75 mL) orange juice
1/3 cup (75 mL) orange marmalade
1/4 cup (50 mL) maple syrup
2 tablespoons (30 mL) red wine vinegar
1 clove garlic, minced
2 pork tenderloins, approximately 1 pound (454 g) each
salt and pepper
1 teaspoon (5 mL) olive oil
In a small saucepan, add the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over high heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
Season the tenderloins with salt and pepper. Over high heat, in an oven-proof skillet, heat the olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F (190°C) oven. After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F (75°C). Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into ½-inch (1 cm) medallions and arrange on serving platter. Drizzle with remaining glaze.