Recipe

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• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup dark rum
• 1 medium spanish onion, thinly sliced
• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp salt
• 1 bay leaf, crumbled
• 1/2 tsp ground black pepper
• 48 oz pork tenderloin

• 1 Mix all ingredients in large resealable plastic bag.
• 2 Add pork to marinade.
• 3 Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
• 4 Preheat Grill or Oven to 400°F
• 5 Transfer pork to baking pan or grill discarding the marinade.
• 6 Roast until thermometer inserted into center of pork registers 150°F
• 7 Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.