Alternately insert orange and garlic slivers into slits. In large skillet over medium heat, melt 2 tablespoons orange-rosemary butter. Brown tenderloins evenly, about 5-7 minutes. Place tenderloins on rack in roasting pan. Pour pan drippings into pan.
Season tenderloins with salt and pepper, as desired.
Spread 1 teaspoon orange-rosemary butter over each. Add broth to pan. Spread additional 1 teaspoon orange-rosemary butter over each. Roast 15-20 minutes, until meat thermometer inserted in center of tenderloin registers 155 degrees. Transfer liquid from roasting pan to small saucepan.