2 (8 to 10 ounce) pork tenderloins, trimmed
1 teaspoon orange zest
1 tablespoon fresh thyme leaves
2 garlic cloves, minced
1 1/2 cups fresh orange juice
2 tablespoons olive oil
Salt and pepper

Combine orange zest, thyme, garlic, orange juice and olive oil. Pour over pork. Salt and pepper to taste. Cover and refrigerate at least two hours or overnight.

Heat a large baking pan at 400 degree F.

Add 2 additional tablespoons olive oil to a skillet, and brown tenderloins quickly on all sides. Remove to baking pan and roast at 400 degrees F for 20 minutes. Remove and let rest for 5 minutes.

In the skillet the meat was browned in, add reserved marinade and any pan juices. Boil for a few minutes. Add 2 tablespoons butter and 1 tablespoon Dijon mustard. Heat and pour over sliced pork.

Serves 4 to 6.