Clean the pork from excess fat and tendons. Rub with chopped rosemary and passed through the press garlic, wrap in a food film and put in the fridge for an hour. Melt the butter, add the honey, soy sauce, bay leaf and chili flakes, bring to a boil. Pour the orange juice and add the orange zest, boil for 5 minutes. Remove the bay leaf and zest.Peel the fillet from garlic and rosemary, fry on all sides in the butter. Pour the orange marinade and stew on low heat for 20-25 minutes, turning the meat. Remove the pork from a pot and put in a warm place, blend the sauce.