Steps:
- Place tenderloin in zip-lock bag. In bowl, whisk together preserves, wine, vinegar, oil, mustard, soy sauce, 1 tsp orange peel, & rosemary. Pour over pork, seal bag. Refrigerate 2-5 hours, turning bag occasionally. Preheat oven to 425. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35-45 minutes or to 155 degrees in center. Meanwhile, pour sauce into saucepan and bring to a boil, then reduce heat and simmer, uncovered, 5 min. Slice pork, serve with sauce, top with additional orange peel if desired.
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