ROASTED PORK TENDERLOIN WITH MOJO SAUCE (for four)

2 juice oranges

4 garlic cloves, minced

3 tablespoons olive oil

1 teaspoon dried oregano, crumbled

two ¾ pound pork tenderloins

1. Place a rack in the middle of the oven and preheat it to 425*.

2. Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with ½ teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil and ½ teaspoon oregano.

3. Pat pork dry and rub each tenderloin with ½ tablespoon oil, ½ teaspoon salt. ¼ teaspoon pepper and ¼ teaspoon oregano.

4. Brush a large, heavy, ovenproof (preferably cast iron) ridged grill pan with oil, heat it over a medium flame until hot but not smoking and brown the pork on all sides, about 5 minutes.

5. Transfer skillet to oven and roast until a meat thermometer inserted diagonally into the center of the pork registers 155*, about 30 minutes. Transfer pork to a cutting board and let it stand 5 minutes before slicing.  Serve pork drizzled with mojo sauce.

MOJO SAUCE

adapted from Gourmet Magazine, August, 2002