Cuban Pork Tenderloin

Yield: 8 Servings
 

    1/4 c                 fresh orange juice
    1/4 c                 fresh lime juice
    1 med              onion; thinly sliced
    6                       cloves garlic; minced
     2Tb                 Chef Johnny’s Cuban Rum Rub
    1                       bay leaf; crumbled
    1/2 teas           fresh ground black pepper
    4                       pork tenderloin; (12 oz. each)
          

Fresh orange slices; garnish fresh cilantro leaves for garnish
          
 

Mix first 7 ingredients in large re-sealable plastic bag. 
Then add the pork tenderloins to marinade. Close bag and turn pork to coat.  Place in refrigerate overnight turning pork once.

Preheat oven to 400degrees. Transfer pork to baking pan and discard marinade. Roast until thermometer inserted in center of pork registers 150degrees; about 25 min. Remove from oven and let pork stand 5 min. Cut pork crosswise into 1/2 inch thick slices. Arrange on platter and garnish with orange slices and cilantro leaves and serve.

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Toledo, OH 1-877-588-CHEF