YIELD: 24 servings

2 lbs. pork tenderloin
1 cup sour orange juice (or ¾ cup orange
    juice, ¼ cup lime juice)
2 Tbsps. roasted garlic flavored olive oil
1 tsp. fresh ground black pepper
1 tsp. oregano leaves, Mediterranean style
¼ tsp. Mediterranean sea salt, fine grind

1. For the marinade: Combine orange juice and garlic oil. Reserve 1⁄3 of marinade to drizzle over cooked pork tenderloins. Combine pork with 2⁄3 of marinade for at least 4 hours and up to 24 hours.
2. Grill until internal temperature reaches 155°F. Drizzle reserved marinade over cooked pork tenderloins. Slice and serve with mashed potatoes and vegetables.

Photo and recipe: McCormick for Chefs