Ingredients:

OLIVE OIL, 3/4 cup
ORANGE ZEST, 1 TBSP
ORANGE JUICE, 3/4 cup fresh
LIME JUICE, 1/2 cup fresh
CILANTRO, 1 cup finely chopped
FRESH MINT, 1/4 cup finely chopped
GARLIC CLOVES, 8 minced
OREGANO, 2 tsp dried
CUMIN, 2 tsp ground
COARSE SALT & PEPPER
PORK TENDERLOIN, 3.5 lbs

CUBAN TENDERLOIN MEDALLIONS

Instructions:

1. In a large marinating container or large ziplock bag, combine prepared:
OLIVE OIL, ORANGE ZEST, ORANGE JUICE, LIME JUICE, CILANTRO, MINT,GARLIC, OREGANO, & CUMIN. Shake it around a bit to mix it up, then add the pork  tenderloins.

2. Place the zipped up bag/container in a baking dish, and put it in the fridge overnight, or several hours.

Can be Grilled or Roasted:

Grilled:

3. Grill over direct, medium heat, & cook the tenderloin for 20 minutes total, or until meat thermometer reads 160°F for a ½ pound to 1½ pound tenderloin, flipping once halfway through.

4. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes. Carve against the grain and serve.

Roasted:

3. Preheat oven to 425°F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet. Place the pork on the rack and discard the marinade. Salt and pepper the pork well. Roast the pork for 20-27 minutes, or until a meat thermometer reads 160°F, flipping halfway through roasting time. It should be lightly golden.

4. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes. Carve against the grain and serve.