Slice the pork loin into 1 inch slices
Season the pork loin slices with pepper and red pepper flakes
Place the pork loin slices in a zip top bag
Pour the soy sauce and 1/4 orange juice into the zip top bag. Smash the garlic cloves and add to the bag, refrigerate for up to 6 hours
Remove the pork loin from the marinade and pat dry
Heat a skillet with 2 teaspoons of canola oil over high heat
Brown the pork loin for 2 minutes per side, in batches, removing them to a platter after browning. The pork loin will not be cooked through.
Pour the oil out of the pan
Add the shallots, apple cider vinegar and cherry preserves to the pan and simmer over medium heat until preserves have melted
Add the pork loin back to the pan with the preserves and simmer, turning frequently to coat.
Cook until the pork loin reaches 145 -150 degrees and the glaze thickens
Serve the pork loin with oranges slice to garnish