For the marinade:

• ˝ red onion, peeled and thinly sliced
• 1 head garlic, cut in half crosswise, root discarded, broken up and peeled
• 1 sour orange, cut in half
• 1 orange, cut in half
• 1 lime, cut in half
• 1 Scotch bonnet chile, stem removed, cut in half
• 1 cup virgin olive oil (use 1/3) to much oil
• 12 black peppercorns, toasted and lightly bruised
• ˝ bunch cilantro, cleaned and very roughly chopped
• 1 bay leaf, broken

For the spice rub:

• 2 t. each cumin and black pepper freshly toasted and ground
• 1 t. sugar
• 1 t. salt
• 1 T. olive oil

Combine all of the marinade ingredients in a plastic bag in a pan or bowl. Squeeze the juice from the fruit, then toss the pieces in, rind and all). Immerse the meat in the marinade, and close the bag. Refrigerate at least 2 hours or up to 12.

Combine the cumin, black pepper, sugar and salt. Remove the pork from the marinade, blotting excess marinade as necessary. Place the pork on a large plate, and rub it until blended with the spices.

Heat a heavy sauté pan. Add the oil and then add the pork tenderloins.

Sear them on all sides for a total of about 7 minutes. Remove any excess oil, place the pan in a 400 degree oven and roast for 10-12 minutes, or until the pork is cooked to medium finish. Rest them on a cutting board in a warm place. The gas barbecue works great.