Pork Tenderloin

1-1/4 lb. pork tenderloin (2 pieces)
1/4 c. orange juice
1-1/2 T. soy sauce (try to use low sodium)
2 t. (about) olive oil
2 large garlic cloves, crushed
2 fresh rosemary sprigs
2 fresh thyme sprigs
Black pepper

Place pork, OJ, soy, 1 t. oil, garlic, rosemary and thyme in a shallow
nonaluminum dish. Season with black pepper. Turn pork to coat well.
Cover and refrigerate 1 to 6 hours, turning pork occasionally.

Remove pork from marinade and wipe dry with a paper towel. Bring
marinade to a boil in a small saucepan. Set aside. Heat remaining 1 t.
oil in a large heavy nonstick skillet over medium-high heat. Add pork
and brown on all sides, about 5 minutes. Transfer to a baking dish.
Roast at 375 degrees F. for about 20 minutes for medium. Baste twice
with marinade during roasting. Let rest 5 minutes before carving.