The most tender, melt-in-your-mouth baked pork tenderloin you'll find thanks to a simple spin on the classic Cuban pork roast marinade.
Zest one of each of the fruits into a large bowl before juicing them. Add the spices, garlic, and cilantro to the bowl, stirring well.
Add the pork tenderloin to the bowl, cover, and refrigerate. Refrigerate for at least 8 hours, if possible. (If you're in a hurry, you can go for about an hour and reduce the oven temp for a slower roast to keep the pork moist and tender.)
Remove the pork from the refrigerator and preheat your oven to 400F. (For best results, let the pork rest at room temp for about 30 minutes before baking.)
Remove the pork from the bowl and place it on a baking sheet.
Drain the liquid from the bowl using a very fine strainer or your hand, keeping as much of the remaining dry spices as possible. Use your hand to rub them on top of the pork tenderloin.
Bake for 35-45 minutes or until the thickest part of the pork is cooked through or reaches an internal temp of 165F. Let the pork rest for at least 10-20 minutes after baking before cutting into it. Enjoy!