Pork Mojo

• 34 cup fresh orange juice
• 12 cup chopped onion
• 14 cup fresh lime juice
• 14 cup coarsely chopped fresh cilantro
• 2 garlic cloves (coarsely chopped)
• 1 tablespoon dried oregano
• 12 teaspoon ground cumin
• 12 teaspoon grated orange peel
• 12 teaspoon lime zest
• 14 cup olive oil
• 2 pork tenderloin ((about 2 1/4 pounds)
• 1 tablespoon vegetable oil

1. Puree first 9 ingredients in blender.
2. With machine running, gradually add olive oil.
3. Season mojo with salt and pepper.
4. Transfer 1/2 cup mojo to small dish; cover and refrigerate.
5. Pour remaining mojo into gallon-size reseal able plastic bag.
6. Add pork and turn to coat.
7. Refrigerate overnight, turning bag occasionally.
8. Preheat over to 375 degrees .
9. Heat vegetable oil in heavy large oven proof skillet over medium-high heat.
10. Remove pork from marinade, scraping off excess.
11. Add pork to skillet and sear until brown on all sides, about 1 minute total.
12. Transfer skillet with pork to oven.
13. Roast until meat thermometer inserted into thickest part of pork registers 143 degrees , about 20 minutes.
14. Remove pork from oven and tent with foil.
15. Let stand 10 minutes (temperature will increase about 5 degrees while pork rests).
16. Warm reserved mojo in small saucepan.
17. Cut pork crosswise on diagonal into 1/2-inch-thick slices.
18. Transfer to platter, drizzle with warmed mojo, and serve.

orange juice, onion, lime juice, fresh cilantro, garlic, oregano, ground cumin, lime zest, olive oil, pork tenderloin, vegetable oil

Taken from www.food.com/recipe/pork-mojo-194962 (may not work)