• 2 1/4-pound pork tenderloin
• Kosher salt, to taste
• Black pepper, to taste
• 6 to 8 strips thick-cut bacon
• 3 tablespoons butter
• 1 1/2 cups orange juice
• 2 teaspoons orange zest, chopped
• 3 cloves garlic
• 1 teaspoon dried oregano

Preheat your CBO oven as instructed in the "User‚Äôs Manual." When cooking, oven should be about 575°F to 620°F.

Season pork tenderloin with salt and pepper, wrap bacon around it from end to end and secure with kitchen string. Set aside or refrigerate for up to 12 hours. In a shallow pan, add the rest of the ingredients and place in the oven. Reduce the liquid to 1/2 cup and remove from oven to set aside for later. Put pork tenderloin in a shallow skillet. Roast in the oven for 5 minutes, then turn it over and roast for another 5 minutes. Add the orange juice and return the skillet to the front of the oven and baste the pork with the orange sauce until it glazes in the pan. Remove from oven and let rest for 5 minutes in the pan with the orange juice. Remove the string and slice. Pour any remaining orange syrup over the pork tenderloin and garnish with fresh oregano to taste.