INGREDIENTS
3/4 cup
fresh orange juice, plus 1 orange, sliced into thin rounds
2
tablespoons tomato paste
2 tbsp
Dijon mustard
3
garlic cloves, minced
1
Fresno chile—halved, seeded and minced
2 tbsp
muscovado or dark brown sugar
1 tbsp
smoked paprika
1 tbsp
Worcestershire sauce
3
pork tenderloins (about 3 pounds)
Canola oil, for brushing
Kosher salt
Pepper
Parsley, for garnish