34 cup fresh orange juice, plus one orange sliced into thin rounds
2 Tablespoons tomato paste
2 Tablespoons dijon mustard
3 garlic cloves, minced
1 Fresh Fresno Chile-halved , seeded and minced
2 Tablespoons dark brown sugar
1 Tablespoon smokes paprika
1 Tablespoon Worcestershire
3 pork tenderloins (about 3 pounds)
Canola oil for brushing
Kasher Salt and pepper
Parsley for garnish
In a large bowl, whisk the orange juice, tomato paste, mustard, garlic,chile,sugar,paprika and Worcestershire
Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling
Light a grill and preheat grill pan and oil the grates. Remove the pork from the marinade and season with salt and pepper. Reserve the marinade. Grill the pork over moderately high heat, turning, until charred and an instant read thermometer into the thickest part registers 135º about 20 minutes. Transfer to a work surface and let rest 10 minutes. Keep the grill on
Meanwhile, brush the orange slices with oil and grill, turning once, until charred, about 4 minutes. Transfer to the work surface with the pork.
Scrape the marinade into a saucepan and bring to a boil. cook until heated through and reduced slightly, 2 to 3 minutes.
Cut the pork into thick slices and arrange on a platter with the grilled orange rounds. Drizzle with the sauce and garnish with parsley.