- Zest from 1 tangerine
- 1 cup tangerine juice (4–5 tangerines)
- ⅓ cup tamari or soy sauce
- ½ cup raw, unfiltered local honey
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon red pepper flakes
- 2 (1-pound) whole pork tenderloins
- Sea salt and freshly ground pepper, to taste
- 1 teaspoon cornstarch
1. In a large bowl, whisk together zest, juice, tamari, honey, garlic, rosemary, and red pepper. Add pork tenderloins and marinate in refrigerator for at least 1 hour, up to 8 hours, turning occasionally.
2. Heat oven to 400°. Remove pork from marinade and place on a foillined baking sheet. Reserve marinade. Season pork with salt and pepper to taste. Roast until it reaches an internal temperature of 145°, 35–40 minutes.
3. Strain marinade into a saucepan and bring to a boil. Reduce heat, whisk in cornstarch, and simmer until reduced and thick, 10–15 minutes. Serve pork sliced with tangerine-herb sauce on the side.