Ingredients:

2 1-lb pork tenderloins
Urban Accents Cayman Citrus Drglaze, divided
3 Tbsp extra-virgin olive oil, divided
1/2 cup finely chopped shallots
1 cup orange juice
Juice of 2 limes
3 Tbsp honey
1 tsp grated fresh ginger

Directions:

Rub pork tenderloin with olive oil and place in resealable plastic bag.  Add Cayman Citrus Dryglaze, reserving 2 tsp of Dryglaze for later use.  Seal bag tightly, turn to coat evenly; let sit for 30 minutes to form glaze.  

Heat 2 Tbsp olive oil in medium saucepan over medium-high heat.  Add shallots and saute until tender, about 4 minutes.  Add orange juice, lime juice, honey, fresh ginger and reserved Cayman Citrus Dryglaze.  Bring mixture to a boil, then simmer until mixture thickens to a sauce.   

Preheat oven to 425F.  Heat 1 Tbsp oil in heavy large ovenproof skillet over medium heat.