Pork Tenderloin, Cuban-Style

• 2 Tbsp. olive oil
• 2 Tbsp. orange juice
• 1 Tbsp. lime juice
• 1 Tbsp. light brown sugar
• 2 tsp. kosher salt
• 0.5 tsp. freshly ground black pepper
• 0.5 tsp. smoked paprika
• 0.5 tsp. ground cumin
• 2 garlic cloves, smashed
• 1 lb. pork tenderloin

Preheat the oven to 450F and line a sheet pan with foil.

In a mini food processor, combine all of the ingredients, except for the tenderloin, and purée until smooth. Transfer this to a medium bowl and add the tenderloin, tossing it all to coat. Cover it in plastic and let it marinate on the counter for 30 minutes.

Transfer the tenderloin to the prepared sheet pan, pour the marinade over the top and put it in the oven.

Roast it until the pork has reached an internal temperature of 140F on an instant-read thermometer inserted into the centre, 20–25 minutes.

Transfer the roast to a cutting board and let it rest for 5 minutes, then carve into 0.25-inch slices on a bias.