Combine fresh orange quarters, orange juice, minced garlic, smoked paprika, olive oil, and kosher salt in a blender. Blend until smooth.

Rub marinade over pork tenderloins and refrigerate for at least 8 hours or up to 24 hours.

In a small saucepan, combine orange zest, orange juice, marmalade, brown sugar, rosemary, and cinnamon. Simmer for about 10 minutes until thickened.

Preheat oven to 450°F (232°C). Let marinated pork rest at room temperature for a few minutes.

Place marinated pork on a baking sheet and roast for about 5 minutes until golden brown.

Prepare side vegetables by tossing them in olive oil, salt, and garlic. Arrange around pork.

After 5 minutes, reduce oven temperature to 350°F (175°C) and cook for another 10-15 minutes until pork reaches 145°F (63°C).

Remove pork, brush with remaining glaze, and let rest for 15 minutes before slicing.