Cuban Pork Tenderloin

• 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 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 bay leaf, crumbled
• 1/2 teaspoon ground black pepper
• 48 ounces 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 400u0b0F
5. Transfer pork to baking pan or grill discarding the marinade.
6. Roast until thermometer inserted into center of pork registers 150u0b0F
7. Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.

orange juice, lime juice, dark rum, spanish onion, garlic, oregano, ground cumin, salt, bay leaf, ground black pepper, pork tenderloin

Taken from www.food.com/recipe/cuban-pork-tenderloin-174241 (may not work)