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Brazilian Pork Roast - print recipe
2   garlic cloves, pressed or minced
1 tsp (5 ml) crushed dried thyme
1/2 tsp (2.5 ml) crushed dried oregano
1/2 tsp (2.5 ml) ground cumin
1   bay leaf, crushed
2 whl cloves
1/2 tsp (2.5 ml) freshly ground pepper
1/4 tsp (1.25 ml) cayenne pepper
60 ml (45 ml) fresh lime juice
60 ml (45 ml) fresh orange juice
10 ml (7.5 ml) olive oil
3   (10-ounce) (900 g) pork tenderloins, trimmed of all fat
1 cup (236 ml) fresh orange juice
40 ml (30 ml) chopped fresh ginger
20 ml (12 g) packed light brown sugar
1/2 tsp (2.5 ml) ground cloves
12   (7 inch) fat-free flour tortillas, warmed
Whisk together the marinade ingredients. Brush onto the pork tenderloins.

Cover and marinate overnight or for at least 6 hours in the refrigerator.

Before cooking, preheat the oven to 375 F (190 C). Place the tenderloins

In a roasting pan.

Place the orange juice, ginger, brown sugar, and cloves in a small saucepan.

Bring to a boil and reduce until it has the consistency of maple syrup. Brush each tenderloin with the glaze and bake, basting twice, until an instant-reading meat thermometer inserted in the thickest part of the pork registers 160 F

(71 C), about 20 to 25 minutes. Allow the meat to rest for 10 minutes before slicing.

Thinly slice 1 1/2 of the tenderloins and serve with warmed tortillas and orange salsa. Securely wrap the remaining tenderloin and refrigerate for a second meal.

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