I do not speak ONE word of spanish, but I so love my Memories of a Cuban Kitchen cookbook ... this is one of the recipes that is just perfect ... may seem like a lot of work but it's not ... try it!
5 lb bonless pork loin (I generally will use 2 of the tenderloins I get from costco), scored
4 cloves of garlic
1/2 tsp dried oregano
salt & fresh ground pepper to taste
1/4 cup lime juice
1/4 cup orange juice
1 cup dry red wine
2 bay leaves
Make a paste out of the garlic & oregano (mash the heck out of it, or if you have it, put it in a magic bullet - JK)
Rub roast with garlic paste, salt & pepper. Place in glass dish or ziploc and pour all remaining ingredients over the top and toss in the bay leaves.
Refrigerate (cover if in dish) and let sit for at least 2 hours, turning over occasionally.
Preheat oven to 350. Remove roast from juices, pat it dry, fish out the bay leaves and toss them aside, but keep the marinade.
Place meat in roasting pan & cook for 2 1/2 hours or til it reaches internal temp of 165 degrees. Halfway through the roasting time, pour the marinade over top of roast and baste frequently with pan juices.
When cooked, transfer to serving platter, cover with foil & let sit for 15 minutes before carving in thin slices.
Serve with black beans & rice. I cheat & use the Vigo brand "authentic" black beans & rice in the bag, top with finely diced onions & lime juice.