Cuban Pork Tenderloin - cooking recipe

Ingredients

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium Spanish onion, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
48 ounces pork tenderloin

Preparation

Mix all ingredients in large resealable plastic bag.
Add pork to marinade.
Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Preheat Grill or Oven to 400\u00b0F
Transfer pork to baking pan or grill discarding the marinade.
Roast until thermometer inserted into center of pork registers 150\u00b0F
Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.