Marinate the pork tenderloin in a mixture of:
- The orange juice
- The grated orange zest
- The scraped vanilla bean
- Grated ginger, and
- A pinch of coarse Guérande sea salt,
For at least one hour.

In an oven-proof cocotte,
Heat a drizzle of grape seed oil.
Once it is hot,
Add the pork tenderloin, and
Sear on all sides quickly so the meat does not dry out.
Add a good heaping tablespoon of honey -
Preferably French fir tree honey!
Once the tenderloin is golden,
Pour in the juice from the marinade, and
Place in the oven, heated to 180ºC / 350ºF
For 20 to 25 minutes.

Insert the blade of a knife to check if the meat is cooked.
If the juice comes out clear and not pink,
The meat is done!

Let the meat rest for 5 to 10 minutes,
Tented in perforated tin foil
So the outside of the meat can soften.

As the meat rests, reduce the cooking liquid,
Add a teaspoon of balsamic vinegar.
Cut the pork tenderloin into fine slices.

Serve with a spoonful of sauce!
Accompany with sautéed green seasonal vegetables.