Epicurious has become my go-to spot for weeknight recipes, primarily because its iphone app makes shopping so darn easy. This recipe caught my eye for a few reasons: (a) I almost always have a pork tenderloin in the freezer; (b) it possesses a coveted 4-fork rating; and (c) it is classified as both "low cal" and "healthy" (two factors that are more important than ever while my usual calorie-burning activities have been curtailed).
I prepared it exactly as written, and was satisfied (if not blown away) by the results. If I make it again, I will likely let it marinate a little longer, perhaps overnight, as one reviewer suggested. I was surprised to find that I enjoyed it more the second night than I did on the first.
Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.
Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.