|15 Garlic cloves • peeled|
|1 1/4 tsp Salt|
|1 Onion - large • sliced|
|1/4 cup Lime juice|
|1 tbsp Dried oregano|
|1 tsp Ground cumin|
|1/3 cup Olive oil|
|2 lb Pork tenderloin|
Create garlic paste: Place the garlic cloves in a mortar and lightly crush with the pestle. If you don’t have a pestle, create one with a cup and the back of a wooden spoon or any other long tool with a blunt end. Sprinkle ¼ teaspoon salt over the crushed garlic and mash into a paste.
Prepare marinade: Transfer the garlic paste to a large resealable plastic bag and add the remaining salt, onion, orange juice, lime juice, oregano, cumin, and olive oil and mix well.
Pierce the flesh of the pork all over with the tip of a sharp knife, and place the meat in the bag, making sure to coat the pork well with the marinade. Press out as much air as possible from the bag before sealing it. The pork can be marinated in the refrigerator for at least 30 minutes but up to 24 hours.
Cook pork and simmer sauce: Preheat the oven to 350ºF. Place a nonstick oven-safe skillet over medium-high heat.
Remove the pork tenderloins from the marinade, taking care to leave behind as many bits of onions and garlic as possible.
Reserve the marinade.
Sear the pork until golden brown on all 4 sides. Transfer the pan to the oven, and roast for 30 minutes or until the internal temperature of the pork registers 145ºF.
Meanwhile, place the reserved marinade in a small saucepan and bring to a boil. Allow to boil for 2 minutes before lowering to a simmer. Continue cooking on low until the pork is ready to serve.
Serve: When the pork is ready, remove it from the oven and allow it to rest for 5 minutes before slicing.
Drizzle some of the sauce over the pork, and serve the remaining sauce on the side.