Pork Tenderloin Cubano

Ingredients

• 2-12 ounces pork tenderloins
• salt, to taste
• ground black pepper, to taste
• 2 large garlic cloves, crushed
• 1 small yellow onion, diced
• 1 teaspoon dried oregano
• 2 tablespoons unsulphured molasses
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons dark rum

Directions

1. 1

   Place the pork in a non-reactive container or plastic bag.

2. 2

   In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.

3. 3

   Pour the marinade over the pork, coating all surfaces.

4. 4

   Cover and refrigerate for 2 hours and as much as overnight.

5. 5

   Return to room temperature before cooking.

6. 6

   Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.

7. 7

   Oven method: Roast the pork in a 400F oven for 20-25 minutes.

8. 8

   Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.