Zest of 1 orange
1/2 cup fresh orange juice
2 Tbs. fresh lemon juice
1/4 cup 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 500 to 625 g
1 orange, sliced
In a bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, fennel seeds, garlic, chopped rosemary, red pepper flakes, mustard, salt and black pepper. Pour the marinade into a large resealable plastic bag. Add the pork tenderloins, seal the bag and refrigerate for 2 hours. Remove the pork from the marinade; discard the marinade.
Place the pork on the braai, turning occasionally, 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork into slices and arrange on a warmed platter. Garnish with the orange slices and rosemary sprigs and serve immediately. Serves 6 to 8.