Mojo Pork

8 cloves garlic, minced
Grated zest and juice of 1 lemon (about 3 tablespoons)
Grated zest and juice of 2 limes (about 1/4 cup)
Grated zest and juice of 3 juice oranges (about 1 cup)
4 bay leaves
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 cup extra virgin olive oil

2 to 2 1/2 pounds lean boneless pork loin

To make the mojo, combine the garlic; lemon, lime, and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce; and sugar in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.

Place the tenderloin in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin, and refrigerate for 3 to 4 hours.

Remove the tenderloin from the mojo, and let the meat sit at room temperature for 30 minutes before cooking.

To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140° to 150°F. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

To cook indoors: Preheat the oven to 400°F. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160°F. Transfer the pork to a cutting board and let it rest for 10 minutes.

To serve, cut the pork into thin slices, and drizzle with the reserved mojo.