Description
A recipe for Tropical Pork Tenderloin

Ingredients

• 1/2 cup fresh orange juice
  
• 1/4 cup fresh lime juice
  
• 1/4 cup Whaler's Rare Reserve Dark Rum
  
• 1 medium onion, thinly sliced
  
• 6 garlic cloves, minced
  
• 2 teaspoons oregano
  
• 2 teaspoons ground cumin
  
• 2 teaspoons basil
  
• 2 teaspoons salt
  
• 1 bay leaf, crumbled
  
• 1/2 teaspoon ground black pepper
  
• 4 12-ounce pork tenderloins
  
• Papaya slices, if desired
  
• Fresh cilantro sprigs

Preparation
Mix first 11 ingredients in large resealable plastic bag. Add tenderloins to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.

Preheat oven to 400°F. Transfer tenderloins to baking pan; discard marinade. Roast about 25 minutes, until thermometer inserted into center of pork registers 150°F. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with papaya slices, if desired, and cilantro sprigs and serve with stuffing.

Nutrition
no information available

Serves
Serves 8

Variations
no information available