- 2 8-to 10-ounce pork tenderloins
- 2 teaspoons grated orange zest
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 cups orange juice
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons honey
- Watercress
- Orange slices
- With a mortar and pestle, grind together the orange zest, thyme, pepper, and garlic to a paste. Rub the paste into the pork. Put the pork into a dish, combine the orange juice and vinegar, and pour the mixture over the pork. Cover the meat, and refrigerate it for 2 to 8 hours.
- Preheat the oven to 425°. Oil a baking pan lightly. Heat the pan in the oven for 4 minutes. Set the pork in the pan, and drizzle it with 1 tablespoon honey. Roast the pork 10 minutes. Turn the pork, and spoon any exuded juices over it. Drizzle the pork with the remaining 1 tablespoon honey. Roast the pork 20 to 25 minutes longer (for medium meat), basting it once or twice with the pan juices.
- Remove the pork from the oven, and let it stand at room temperature 5 minutes. Cut it into ¼-inch slices, and serve it garnished with watercress and orange slices.