Pork Tenderloin Cubano - cooking recipe

Ingredients

2 -12 ounces pork tenderloin
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

Preparation

Place the pork in a non-reactive container or plastic bag.
In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
Pour the marinade over the pork, coating all surfaces.
Cover and refrigerate for 2 hours and as much as overnight.
Return to room temperature before cooking.
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.
Oven method: Roast the pork in a 400F oven for 20-25 minutes.
Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.