When it comes to weeknight cooking, nothing beats pork tenderloin. The affordable cut usually comes two to a pack meaning it easily feeds a crowd. It also cooks incredibly quickly, faster than a whole chicken, in about 20 minutes. The best thing about pork tenderloin, however, is its versatile adaptability. It can be seasoned with everything from fresh herbs to spicy pastes. This recipe looks to Cuba for inspiration and marinates the pork in a generous mixture of fresh citrus, fragrant cumin and oregano, and lots of minced garlic. Thick slashes are made on the meat before it's dunked in the marinade; the result is juicy, tender pork packed with flavor. If you've got time, marinate overnight, but otherwise, give it a flash marinade for at least 30 minutes. For the uncomplicated recipe, read on.
2/3 cup fresh-squeezed lime juice Serves 4.
1/3 cup fresh-squeezed orange juice
3/4 teaspoon ground cumin
1 1/2 teaspoons dried oregano
8 cloves of garlic, minced
2 1/4 teaspoons salt
3/4 teaspoon black pepper
1 lb pork tenderloin
2/3 cup fresh-squeezed lime juice