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Pork Tenderloin

1 1/4 lb. pork tenderloin (2 pieces)
1/4 c. orange juice
1 1/2 T. soy sauce (try to use low sodium)
2 t. (about) olive oil
2 large garlic cloves, crushed
2 fresh rosemary sprigs
2 fresh thyme sprigs
Black pepper

Place pork, OJ, soy, 1 t. oil, garlic, rosemary and thyme in a
shallow nonaluminum dish. Season with black pepper. Turn pork to
coat well. Cover and refrigerate 1 to 6 hours, turning pork
occasionally.

Remove pork from marinade and wipe dry with a paper towel. Bring
marinade to a boil in a small saucepan. Set aside. Heat remaining
1 t. oil in a large heavy nonstick skillet over medium-high heat.
Add pork and brown on all sides, about 5 minutes. Transfer to a
baking dish. Roast at 375 degrees F. for about 20 minutes for
medium. Baste twice with marinade during roasting. Let rest 5
minutes before carving.

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