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Heat a skillet on medium-high heat, remove the tenderloin from the marinade (save marinade for later,) season generously with salt and pepper and brown each side in the skillet, set skillet aside for later use • Remove the pork from the oven and place on a plate, lightly cover with foil and leave to rest for 10 minutes (after 10 minutes the internal temp should read ~145 degrees) Using the skillet used to brown the pork, pour left-over marinade in and bring to a boil, reduce heat to low and let simmer, stirring often until it’s reduced and thickened. Add Humm Kombucha Apple Sass, Crater Lake Peppered Vodka, and lightly turn or stir in mixer.