2 12-to 14-ounce pork tenderloins, trimmed
1/3 cup honey
4 garlic cloves,minced.
1 tbsp orange juice
1 tsp (or more) fine sea salt
1 tbsp olive oil
1/4 cup dry white wine
1 tbsp finely grated orange peel
1 tbsp chopped fresh thyme Whisk honey, garlic,and orange juice in a small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD. Can be made 1 day ahead. Keep chilled.
Preheat oven to 375F. 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 150F, 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 a 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