Orange and Rosemary Pork Tenderloin

Copy from Chocolate & Zuchini

- 800 grams (1 pound 12 ounces) pork tenderloin (filet mignon in French), preferably organic
For the marinade:
- the juice of two oranges
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 rounded teaspoon honey
- 2 cloves garlic, finely chopped
- 1 teaspoon dried rosemary
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
For finishing:
- 1 rounded tablespoon crème fraîche, or heavy cream
- fleur de sel
- a handful flat-leaf parsley, coarsely snipped

Serves 4.

Cut the tenderloin in 3 or 4 equal portions and place them in a nonreactive (glass or ceramic) baking dish large enough to accomodate them in a single layer.

Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least an hour, and up to 4 hours, flipping the pieces of meat regularly so they'll marinate evenly.

Remove the dish from the fridge and preheat the oven to 180°C (360°F). Pour most of the marinade into a small saucepan, and leave about a tablespoon in the dish.

Put the dish (uncovered) in the oven and roast for 25 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 70°C or 160°F), flipping the meat a couple of times during the roasting and basting it with its juices. Switch to grill and cook for 5 more minutes, until golden and slightly crusty at the top.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced to a thick syrup and is about a quarter of its original volume. Remove from heat, add in the cream, stir, and keep warm.

When the meat is ready, remove the dish from the oven, and transfer the meat to a cutting board. Add the marinade and cream mixture to the dish and stir to combine with the cooking juices. Cut the meat pieces into thickish slices, return to the dish, and sprinkle with fleur de sel and parsley. Bring the dish to the table and serve immediately, with boiled or mashed potatoes, and/or sautéed carrots.