Orange and Rosemary Pork Tenderloin

1 lb. 12 oz. Pork Tenderloin

Marinade: (This is so yummy that I doubled the volume of marinade to cook in the pan)
Juice of 2 oranges
2 TBS. Olive Oil
1 TBS. White Wine Vinegar
1 rounded tsp. honey
2 cloves of garlic, minced
1 tsp. rosemary
1/4 tsp. sea salt
freshly ground pepper

Finishing:
1 TBS. heavy cream
handful of flat leaf parsley

Cut the tenderloin in 3 or 4 equal portions. Place them in a glass or ceramic baking dish. (I usually marinade in a ziploc bag) Wisk together the marinade ingredients and pour over the meat. Cover and refrigerate for at least an hour, or up to 4 hours, flipping the meat regularly so they will marinate evenly.
Pour most of the marinade into a pan. Leave about 1 TBS. in the baking dish with the meat. Put the pan in the oven at 360 degrees and roast for about 25 minutes or to 160 F. internal temperature. Flip the meat during roasting and baste with juices. You can grill it for the last 5 minutes to give it a golden and crusty top. (You don't have to do that if you don't want to)

While the meat is roasting, take the marinade that is in the saucepan and cook for medium high heat and bring to a boil. Keep boiling uncovered stirring regularly, until the marinade has reduced to a thick syrup and is a quarter of its volume. Remove from heat and add the cream.(To reduce this volume it took at least 30 minutes)For those of you watching calories I didn't add the cream and didn't miss it!

When the meat is ready, cut the meat into thick slices and serve with the thickened marinade and sprinkle with parsley.
Can be served with boiled or mashed potatoes and sauteed carrots.
I served it with roasted sweet potatoes and the apple brussels sprouts found in this blog.