Pork tenderloin seasoned, wrapped with butcher twine (to maintain shape), tempered, and seared on medium high heat on all sides in half clarified butter/ olive oil then reduce heat and cover until the internal temperature reaches 140 degrees. Remove pork from the pan and allow to rest. It is perfectly safe to eat at this temperature and will actually continue cooking as it rests. The pork should be distinctly light pink in the center when sliced. If cooked properly, it will be fork tender.
For the sauce, reserve a few tablespoons of butter and fat and caramelize sliced shallots over medium heat and add 2 tablespoons of honey until it begins to caramelize. Then add a tablespoon of butter and incorporate. Finally deglaze the pan with fresh squeezed orange juice and two tablespoons of fresh squeezed lemon juice. Allow to thicken a bit and remove from heat. Season with S&P as needed. Spoon sauce over sliced pork.
I served the pork with arugula salad and roasted ruby beets, toasted almonds, and a white wine vinaigrette with a dab of dijon mustard and a bit of juice from the roasted beet.