Citrus-Chile-Marinated Pork Tenderloin

In a large bowl, whisk the orange juice, tomato paste, mustard, garlic, chile, sugar, paprika and Worcestershire. Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling.

Light a grill or preheat a grill pan and oil the grate. Remove the pork from the marinade and season with salt and pepper. Reserve the marinade. Grill the pork over moderately high heat, turning, until charred and an instant-read thermometer inserted into the thickest part registers 135°, about 20 minutes. Transfer to a work surface and let rest for 10 minutes. Keep the grill on.

同时，用油和烧烤架刷橙色圆，一次转，直到烧焦，大约4分钟。用猪肉转移到工作表面。

Scrape the marinade into a saucepan and bring to a boil. Cook until heated through and reduced slightly, 2 to 3 minutes.

Cut the pork into thick slices and arrange on a platter with the grilled orange rounds. Drizzle with the sauce and garnish with parsley; serve.