Honey-Marinated Pork with Gremolata

I got this recipe from one of my Bon Appetit magazines. Honey is one of our favorite sauces/condiments. We LOVE to eat it on our chicken nuggets and french fries at McDonald's (if you haven't tried it, you should)! It's the only sauce that Isaiah will eat on anything, he puts it on eggs, waffles, sausage, tatter tots, fries, chicken, and more. Of course this dish was right up our alley :)

I used up all of my rosemary with the last recipe (oops, didn't buy enough). I used dry rosemary instead, so your gremolata will look a little different than mine did.

2 pork tenderloins
1/2 honey
4 garlic cloves
1 Tbsp orange juice
1 tsp (or more) fine sea salt
1 Tbsp olive oil
1/4 cup dry white wine
1 Tbsp finely grated orange peel
1 Tbsp chopped fresh thyme
2 tsp chopped fresh rosemary
2 tsp chopped fresh sage

• Whisk honey, garlic, orange juice, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper in a small bowl. Place tenderloins in a gallon ziplock bag, pour mixture in with tenderloin, and coat. Chill at least two hours, or over night.
• Preheat oven to 375 degrees. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet, reserve marinade.
• Brown all sides of pork, turning often. Transfer to oven and cook until internal temperature reaches 150 degrees (20-30 minutes).
• Transfer tenderloins to plate and pour reserved marinade in to skillet. Add wine and boil gently until reduced to 1/2 cup (about 3-4 minutes). Season with sea salt and pepper.
• Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2" thick slices, pour sauce over pork, and sprinkle with gremolata.