Total Calories: 29
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the pork.
2 Fold the thin ends of the tenderloins under to make an even thickness. Place the tenderloins about an inch apart in the pan.
3 In a small bowl, stir together the honey, salt, fennel pollen, and crushed red pepper. Brush the mixture over the meat. Place the pork in the oven and roast 15 minutes.
4 Pour the orange juice around the meat. Roast 10 to 20 minutes more, or until browned and tender. (Pork is done when the internal temperature reaches 150°F on an instant-read thermometer.) Transfer the pork to a cutting board. Cover with foil and keep warm while preparing the sauce.
5 Place the baking pan over medium heat. Stir in the paprika and cook, scraping the bottom of the pan, for 2 minutes.
6 Slice the pork and serve it with the sauce.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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