1 pork tenderloin, about 4 pounds
2 green onions, thinly sliced
7 garlic cloves, chopped
1/4 cup grapefruit juice
2 Tbsp sugar
2 tsp mild chili powder, such as Ancho, Chimayo or New mexican
1/4 to 1/2 tsp herbes de provence or thyme
salt and pepper to taste (be generous as this is a marinade that gets poured off)
olive oil for basting
Combine pork with green onions, half the garlic, the grapefruit juice, sugar, chili powder, herbes de Provence, salt and pepper.
Wrap well and let marinate for 1 to 2 days in refrigerator, basting occasionally during this time to be sure that all the meat is marinating. I like to do this in several thicknesses of plastic bag, and simply squish it around a bit every so often.
Remove pork from refrigerator and let it come to room temperature before cooking.
Preheat oven to 350 degrees.
Place the meat in a roasting pan slightly larger than the meat. Roast for 1 1/2 to 2 hours, or until internal temperature measured on a meat thermometer reads 160 degrees.
Baste pork with olive oil as it roasts; the meat will give off a lot of liquid from the marinating, delicious for a light sauce.
When meat is done, remove it from pan. Skim or spoon the fat from the top of the pan juices. Boil pan juices down if they are very liquidy – in the roasting pan if it is heat proof (set it over two burners), or in a saucepan. Cook until juices form a flavorful glaze and remove from heat.
Slice as much of the meat as you are serving. Toss it with hot pan sauce and remaining chopped garlic.
Serves 4 for the main meal, with leftovers for 3 to 5 meals.
