Wendell's Cuban-Style Pork

Wendell found this recipe on a Williams Sonoma blog here. I think what made this dish so deeeelicious was the Mojo de Ajo sauce . . . soooo yummy. 

Cuban-Style Pork with Mojo de Ajo

1 tsp. sweet paprika

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 pork tenderloins, about 3/4 lb. (375 g) each, silver skin removed

2 Tbs. extra-virgin olive oil

For the mojo de ajo:

1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

2 garlic cloves, chopped

2 Tbs. minced fresh flat-leaf parsley

1/2 tsp. red pepper flakes

1/2 cup (4 fl. oz./125 ml) fresh orange juice

Kosher salt, to taste

In a small bowl, stir together the paprika, salt and pepper. Rub the paprika mixture all over the tenderloins. Transfer to a plate, cover and let stand at room temperature for 1 hour.

Preheat an oven to 375°F (190°C).

In a large, heavy ovenproof fry pan over high heat, warm the 2 Tbs. olive oil. When the oil is shimmering, add the tenderloins and sear on all sides, about 5 minutes total. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part of a tenderloin registers 135°F (57°C) for medium, 30 minutes, or until done to your liking. Remove the pan from the oven, transfer the pork to a carving board, and tent with aluminum foil. Let rest for 10 minutes.

Meanwhile, make the sauce: In a small nonreactive fry pan over medium-low heat, warm the 1/4 cup (2 fl. oz/60 ml) oil. Add the garlic and cook, stirring often, until light golden brown, about 4 minutes. Stir in the parsley and pepper flakes and cook for 10 seconds. Add the orange juice and simmer, swirling the pan once or twice, until slightly reduced, about 2 minutes. Season to taste with salt and remove from heat.

Cut each tenderloin crosswise into thick slices. Arrange the slices on a warmed platter or individual plates. Spoon the sauce over the pork and serve immediately. Serves 4.