From the Washington Post, based on a Puerto Rican style of roasted pork. The article pairs the pork with Mojo Potatoes and Coconut Creamed Spinach.
Ingredients
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
2 cloves garlic, minced or finely grated
1 teaspoon olive oil
Juice of 1/2 lemon or lime (about 1 tablespoon)
One (1-pound) pork tenderloin
Instructions
1. In a large zip-top bag or bowl, make the adobo by combining the salt, chili powder, oregano, garlic, olive oil and lemon juice.
2. Pat the pork tenderloin dry, then cut 5 or 6 small, shallow slits into it with the tip of a knife — this will help the meat absorb the spices — and place it in the bag with the adobo. Massage the adobo into the meat until well coated on all sides. If you’d like, you can let the meat marinate in the refrigerator overnight or up to 1 day in advance.
3. When you’re ready to roast the pork, position a rack in the center of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with aluminum foil, place the tenderloin in the center of the baking sheet and roast for 15 minutes. Using tongs or a fork, flip the tenderloin and roast for another 10 to 15 minutes, or until it reaches an internal temperature of 145 degrees; the exact roasting time will depend on the thickness of the meat. Let it rest at room temperature for 5 to 10 minutes before slicing and serving.