Pork Tenderloin Cubano

• 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

1. Mix first 10 ingredients in large resealable plastic bag.
2. Add pork to marinade.
3. Close bag and turn pork to coat.
4. Refrigerate overnight, turning pork once.
5. Preheat oven to 400F.
6. Transfer pork to baking pan; discard marinade.
7. Roast until thermometer inserted into center of pork registers 150F, about 25 minutes.
8. Let pork stand 5 minutes.
9. Cut pork crosswise into 1/2-inch-thick slices.
10. Arrange on platter.
11. Garnish with orange slices and cilantro sprigs and serve.

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

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-cubano-5874 (may not work)