Ingredients:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium Spanish onions, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaves, crumbled
1/2 teaspoon ground black pepper
48 ounces pork tenderloins
Directions:
Mix all ingredients in large resealable plastic bag.
Add pork to marinade.
Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Preheat Grill or Oven to 400 F
Transfer pork to baking pan or grill discarding the marinade.
Roast until thermometer inserted into center of pork registers 150 F
Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
Servings: 8
Time preparation: 5 min.
Time total: 30 min.