For the Glaze:
1/2 cup evaporated cane juice
1/2 cup aged sherry vinegar
1/2 cup fresh squeezed orange juice
3 ounces orange marmalade
Directions:
Heat cane juice in thick-bottomed saucepan over medium heat until it just begins to caramelize. Add remaining ingredients, bring to a slow boil and reduce to three-fourths of its original volume. Remove from heat, pour into a non-reactive container and set aside.
For the Tenderloin:
4 natural or organic pork tenderloins, trimmed with silver skin removed
3 tablespoons extra virgin olive oil
1 teaspoons kosher salt
2 tablespoons fresh ground pepper
Directions:
Place pork in a non-reactive tray, either glass or ceramic. Brush evenly with glaze, wrap tightly and refrigerate for at least 4 hours.
Heat oven to 400 degrees. Heat olive oil in a skillet over medium heat and season pork with salt and pepper. Add the pork to the hot pan and sear evenly on all sides. Transfer to a rack set inside a roasting pan and roast to an internal temperature of 150 degrees, about 10 to 15 minutes. Remove from the oven and let rest for 15 minutes.
For the Lentils:
1 cup dried French lentils
6 cups water
2 cups vegetable stock
2 tablespoon fresh garlic cloves, peeled and crushed
1 bay leaf
Kosher salt and fresh ground pepper
Directions:
Place lentils, 1 teaspoon of salt, and 4 cups water in a saucepan and bring to just boiling. Remove from heat and allow to rest for 1 hour. Drain in small colander.
Place remaining 2 cups water, vegetable stock, garlic, bay leaf and lentils in a saucepan. Turn heat to high and bring to a boil. Lower to a simmer and cook until just tender, about 30 minutes. Remove from the heat and drain almost all the water, leaving enough liquid to keep the lentils moist. Season to taste with salt and pepper, cover to keep warm and set aside.