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1
Remove the silver skin from the pork tenderloins.
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2
Heat 2 cups of cider with the sugar and kosher salt until dissolved. Put into a bowl large enough to hold the tenderloins. Add the remaining cup of cold cider, orange juice, sprig of rosemary and peppercorns and stir. Add the two tenderloins, cover with plastic wrap and refrigerate for 1-2 hours.
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3
Preheat oven to 425.
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4
Remove the tenderloins from the brining mixture. Rinse well and pat dry with paper towels.
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5
In a food processor, combine rosemary leaves (leaves?), garlic, tangerine zest, sea salt and fresh ground pepper. Combine until you have a thick paste. With the processor running, gradually add the olive oil.
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6
Rub the outside of the tenderloins generously with the herb mixture. Place tenderloins in a roasting pan (and feel free to use a rack if you have one) just big enough to hold both and roast until done - about 40 minutes or so. Check earlier rather than later because there is nothing worse than an overdone tenderloin...with the possible exception of roast beef but only because it costs more.
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7
Remove tenderloins and tent with foil for 10-15 minutes. Slice thinly and serve with compote. Sit back and enjoy the accolades!
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8
Combine all of the ingredients in a wide sauce pan. Gently boil for 15 minutes with the lid on and then remove and boil until most of the liquid has evaporated - about 20 more minutes.
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9
Remove the tangerine peel and serve the compote with the pork tenderloin
