This simplified version of a classic party dish will add some welcome heat to a winter night.
Recipe information
Yield
Serves 8
Ingredients
1
/2 cup fresh orange juice
1
/4 cup fresh lime juice
1
/4 cup dark rum
1
medium onion, thinly sliced
6
garlic cloves, minced
2
teaspoons dried oregano
2
teaspoons ground cumin
2
teaspoons salt
1
bay leaf, crumbled
1
/2 teaspoon ground black pepper
4
12-ounce pork tenderloins
Orange slices
Fresh cilantro sprigs
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Preparation
Step 1
Mix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Step 2
Preheat oven to 400°F. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150°F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.