Mojo Pork Tenderloin
1 naval orange, juiced
1 lime, juiced
5 cloves garlic
½ cup packed cilantro
½ small jalapeno, partially seeded
2 teaspoons honey
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
Freshly ground pepper
5 tablespoons olive oil, divided
1 pork tenderloin, trimmed and silverskin removed
Place orange juice, lime juice, garlic, cilantro, jalapeno, honey, oregano, cumin salt and pepper. in blender jar. Cover and process for 30 seconds to blend ingredients. Add 4 tablespoons olive oil through cap and process 1 minute to blend. Transfer mixture to a large zipbag. Poke pork tenderloin on all surfaces with tip of a sharp knife. Add pork tenderloin to bag and turn several times to coat meat. Set aside to marinate.
Position oven rack in middle slot. Set oven to convect 425 F. Heat oven-safe skillet over medium heat. Add remaining olive oil, swirling to coat pan. Add marinated pork and brown on both sides, about 2 to 3 minutes per side. Place pan in preheated oven and roast for 20 to 25 minutes or until internal temperature reaches 150 F to 153 F. Remove from oven and let rest 10 minutes before slicing and serving with salad.