Both Sandra and I are foodies, and I got somewhat inspired by Brandy’s Foodie blog, so I’ll throw this out there:

Inspired Pork Marinade:

3 cups Orange Juice
1 Cup Soy sauce
1 tablespoon heaping of minced garlic (3-4 cloves)
1 tablespoon of cumin
1 tablespoon salt
1 tablespoon of Garam Masalla (not required, but nice)
1 Pork tenderloin (~3lbs)

I put all the marinade ingredients together into a large measuring cup usually and ideally, you stash that in the fridge for an hour or two to let the flavors marry. Two to three hours before cook time, you take out the pork and cut it into 1″ medallions. I usually put these (1 layer deep) into two 9×6 pyrex dishes with lids.  Cover with the marinade, put the lids on, and place in the fridge until cook time.

Cooking is easy… take a heavy skillet (This is one of the few times you should NOT use cast-iron… the acid in the orange juice will damage the cure) over medium-high heat, put 5-6 of the medallions in, and cook for 1 and a half to two minutes on each side.  Aim for medium rare (Modern pigs are safe to eat this way… 20-30 years ago? Not so much).

Every time I’ve made this, I’ve gotten rave reviews.  I’ll sometimes mess with the spices somewhat… cumin is always there, Garam Masalla is a new favorite, paprika (smoked if you’ve got it) is good, adding a few squirts of Chulua hot sauce is not a bad idea either.