Honey-Marinated Pork with Gremolata
['2 12-to 14-ounce pork tenderloins, trimmed', '1/3 cup honey', '4 garlic cloves, minced', '1 tablespoon orange juice', '1 teaspoon (or more) fine sea salt', '1 tablespoon olive oil', '1/4 cup dry white wine', '1 tablespoon finely grated orange peel', '1 tablespoon chopped fresh thyme', '2 teaspoons chopped fresh rosemary', '2 teaspoons chopped fresh sage']
Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 375°F. 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 150°F, 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 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.
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