Combine marmalade, garlic, coriander, cumin, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk until smooth.

Season the pork tenderloin with salt and pepper and place it in gallon sized resealable plastic bag. Add the marinade. Squeeze the air out of the bag and seal.

Refrigerate and let marinade for at least 30 minutes, or up to 8 hours.

Preheat oven to 425 degrees. Heat the vegetable oil in large oven-proof skillet (like cast iron) over medium-high heat until shimmering.

Add the pork tenderloin, and sear on all sides, until it’s nicely brown, 8-10 minutes total. Place the entire skillet into the preheated oven, and cook for about 20 minutes, or until a meat thermometer registers 160 degrees. Let stand 10 minutes before slicing.

While the pork is cooking, pour the marinade into a small saucepan with 1/4 to 1/2 cup of water.

Bring to a boil and simmer until slightly thickened, about 5 minutes.

Slice the tenderloin and pour the sauce over top. Sprinkle with chopped cilantro for garnish.