INGREDIENTS
1/2 cup
extra-virgin olive oil
2/3 cup
cilantro leaves, lightly packed then chopped
Zest from 1 large orange
Juice from 2 large oranges (about 1/2 cup)
Juice from 4 limes (about 1/3 cup)
3 tbsp
chopped fresh mint leaves
6 cloves
garlic, minced
1 tsp
dried oregano (or 1 tablespoon fresh)
1 1/2 tsp
ground cumin
1 tsp
Kosher salt
1 tsp
fresh ground black pepper
2
pork tenderloins (silver skin removed)