Prepare the marinade: combine orange juice, lime juice, garlic cloves, salt and apricot jam in a small bowl. Whisk until thoroughly combined.
1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 garlic cloves, 1 tsp salt, 2 tablespoons apricot jam
Marinade the pork: Place the tenderloin in a plastic bag or glass container. Pour the marinade over the pork, turning over several times to coat all sides. Place in refrigerator to marinade for a minimum of 30 minutes.
1 lb pork tenderloin
Preheat the oven 425 degrees F.
Heat a cast iron skillet over medium high heat. Once hot, add 1 tablespoon olive oil to evenly coat pan.
1 tablespoon olive oil
Once the oil is hot (shimmering but not smoking), place the tenderloin in the skillet. Reserve the marinade.
Brown the tenderloin on each side. This step should take about 5 minutes.
Once browned, pour as much of the marinade as desired over the top of the tenderloin.
Place the whole skillet (including the tenderloin) into the preheated oven. (If you wish, place roasting vegetables next to the tenderloin in the skillet like baby potatoes or onions).
Roast until internal temperature is 145 degrees (take out of the oven at 140 and let rest until 145 before slicing). This will take 10-15 minutes.
Remove from oven, let rest for 5 minutes.