Citrus-Grilled Pork Tenderloin | Williams Sonoma

Ingredients

• Zest of 1 orange
• 1/2 cup (4 fl. oz./125 ml) fresh orange juice
• 2 Tbs. fresh lemon juice
• 1/4 cup (2 fl. oz./60 ml) olive oil
• 1 Tbs. fennel seeds
• 1 Tbs. minced garlic
• 1 1/2 tsp. chopped fresh rosemary, plus sprigs for garnish
• 1/4 tsp. red pepper flakes
• 1 Tbs. Dijon mustard
• 1 Tbs. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 pork tenderloins, each 1 to 1 1/4 lb. (500 to 625 g)
• 1 orange, sliced