Combine orange juice, lime juice, parsley, oregano, thyme, garlic, salt, and olive oil in a bowl.

Place pork tenderloins in a bag with 2 cups of marinade and marinate overnight, refrigerate remaining marinade.

Preheat oven to 450°F with a large non-stick skillet inside.

Remove pork from marinade and reserve the marinade.

Strain the reserved marinade into a saucepan and bring to a boil.

Reduce heat and simmer the marinade until it reduces by half.

Remove pork tenderloins from marinade.

Strain the remaining marinade, discarding solids and reserving the liquid.

Place pork tenderloins in the preheated skillet and sear in the oven for about 4 minutes, turning every 3 minutes to sear all sides.

After the second turn, baste with 1/2 cup of the strained reduced marinade.

Continue to baste with the marinade, creating a caramelized glaze.

Cook until an internal temperature of 160°F is reached (about 20-25 minutes).

Add any remaining marinade to the pan to create a syrupy sauce.

Remove the pork from the oven and let it rest for 3 minutes before carving.

Serve the pork with the reduced sauce.