Cubano Pork Tenderloin

Ingredients:

• 1 pork tenderloin (approximately 1 lb. total)
• ¼ cup fresh orange juice
• 1/6 cup fresh lime juice
• 1 ounce dark rum (optional)
• 2 minced cloves
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 1 bay leaf
• ¼ tsp fresh ground black pepper

Method:

Rinse meat; pat dry. Put pork tenderloin in large re-sealable plastic bag. In a bowl, mix remaining ingredients and pour over pork tenderloin. Marinate in refrigerator 2 hours, turning occasionally. Transfer pork to baking pan, discarding marinade. Roast meat until thermometer inserted in center of pork registers 130°F. Let pork rest 5 minutes before cutting. Slice pork crosswise into ½-inch thick slices. Garnish with orange slices. Serves 2-3.