MOJO Marinated Pork Tenderloin

This Pork Tenderloin is prepared in the style of Miami's Cuban-Americans. You marinate the pork in a tangy sauce of fried garlic, fresh lime juice and cumin called Mojo.

2 -3 pork tenderloins (1 1/2 #'s total)
1/2 C Olive oil
8 large cloves of garlic, thinly sliced crosswise
1/3 C Lime juice
1 1/2 t coarse salt ,or more to taste
1 t ground cumin
1/2 t black pepper
1/2 t ground oregano
1/4 C chopped parsley or cilantro

To prepare the Mojo: Heat the oil in a deep sauce pan over medium heat. Add the garlic and cumin and cook the garlic until it's a pale golden brown, 1 to 2 minutes. Do not let the garlic get to brown or it will become bitter. Stir in the lime juice, salt, pepper, oregano, and 1/3C of water. Stand back: the sauce might sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt or cumin if necessary. Let it cool to room temperature, then stir in the parsley.

Trim all the silver skin off the tenderloins. Make a 1/2 inch deep cut in the tail of the tenderloin, about 3 inches from the end. Fold the tail over and tie with butcher string. This will give the pork a more even thickness. Also tie the head end.

 Arrange the tenderloins in a nonreactive baking dish just large enough to hold them. Pour half the Mojo over the pork and let marinate, covered, in the refrigerator far at least 3 hours , or overnight perferably, turning once to ensure even marinating. refrigerate the remaining Mojo to serve as sauce.

When ready to cook, oil the grill grate. Arrange the tenderloins on the grill and cooked to taste. The meat will take 3 to 4 minutes on each of its four sides, 12 to 16 in all for medium. If you want you can rotate the tenderloins 90 degrees every 2 minutes ,that will give you a nice crosshatch of grill marks. The internal temperature should be 160 in the thickest part.

Transfer the tenderloins to a cutting board and let rest for 3 minutes. Slice the tenderloins crosswise on the diagonal. Fan out the slices on a platter . Reheat the reserve Mojo, and spoon over them . Serve at once.