Looking for a way to add flavor to all-too-often utilitarian pork tenderloin, we drew inspiration from Francis Mallmann, the Argentine chef best known for pushing the limits of browning—using live fire to cook vegetables, meat and fruit until they're almost burnt. Mallmann tops pork tenderloin with brown sugar, thyme and a fruity orange confit tinged by bay leaves and black peppercorns. The flavorful coating is seared onto the surface in a cast-iron griddle until the orange and thyme are crispy and charred. We loved the flavors, but the technique wasn’t home cook friendly. To simplify and preserve the flavors, we started by streamlining the orange confit: Orange zest and fresh sage, coarsely chopped, gave a similar texture and fragrance. Gently pounding the tenderloin ensured a flat surface for a sugar mixture to adhere. Instead of searing the pork, we opted to broil it, making it easier to maintain the topping. Brown sugar became a sticky mess under the broiler, so we used coarse turbinado sugar, which kept its shape and crunch. If the sugar gets too dark before the meat comes to temperature, turn off the oven; the pork will finish cooking in the residual heat.