1/2 cup olive oil
8 cloves garlic; thinly sliced crosswise
1 tsp ground cumin
1/3 cup lime juice
1/3 cup orange juice
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground oregano
1/4 cup fresh cilantro; or mint, chopped
1 1/2 lbs pork tenderloins
2 large sweet onion; 1/2 in slices
1 navel orange; peeled, sectioned

1. To make mojo, heat oil in deep saucepan over medium heat. Add garlic and cumin and cook until garlic is fragrant and pale golden brown, 1 to 2 minutes. Stir in lime and orange juices, salt, pepper, oregano and 1/3 cup water. Bring sauce to a rolling boil. Taste and add more salt or cumin as necessary. Remove from heat and let cool to room temperature and stir in cilantro or mint.

2. Trim, fold, and tie ends of pork tenderloins ensuring even width on ends.

3. Arrange tenderloins in nonreactive baking dish. Pour half of mojo over the pork and let marinate, covered, in refrigerator at least 3 hours or overnight. Turn to ensure even marinating. Refrigerate remaining mojo.

4. Set grill for direct grilling, high heat.

5. Arrange tenderloins on grill.

6. Brush onion slices with excess marinate, skewer crosswise and place on grill.

7. Grill pork and onions to taste. Pork, 3 to 4 minutes per each of four sides, 160F internal temperature. Onions, 4 to 6 minutes per side.

8. Transfer tenderloins to cutting board and let rest 3 minutes. Slice tenderloins crosswise on the diagonal.

Fan slices and top with onions. Spoon on reserved mojo and garnish with orange sections and serve.