Time: 1 hour, plus overnight marinating

½ tablespoon cumin seeds
½ tablespoon annatto (achiote) seeds
¾ cup extra virgin oil
1 large clove garlic, peeled and minced
2 shallot, peeled and minced
2 cups Seville (sour) orange juice, or 1 ½ cups of blood orange juice mixed with ½ cup lemon juice
About ½ cup of sherry vinegar
About ½ tablespoon sugar
Salt and Freshly ground black pepper
2 pork tenderloins, each 1 ¼ to 1 ½ pounds
3 large ripe plum tomatoes, halved
1 medium-size sweet onion, quartered
½ poblano chili, seeded
3 tablespoons lime juice
2 sour oranges or blood oranges cut in thirds lengthwise
Black Beans (see recipe)
Sweet plantain mash (see recipe)

1. Lightly toast cumin and annatto seeds in a small dry skillet. Grind in spice grinder or mortar. Heat 1 tablespoon oil in a skillet, add spices and cook a few seconds, until sizzling. Add garlic and shallot; cook until softened. Add ¼ cup orange juice, deglaze pan and transfer contents to large bowl.

2. Add remaining orange juice, all but 3 tablespoons of the remaining oil, the vinegar and the sugar. Taste; mixture should be fairly sour. Season with salt and pepper.

3. Trim any membrane from the pork. Place pork in juice mixture, cover and refrigerate. Marinate 24 hours.

4. Heat grill, preferably charcoal. (Broiler can be used.) Grill or broil tomatoes, onion and poblano until lightly charred. Chop coarsely and mix with 1 tablespoon remaining olive oil and the lime juice. Season with salt and pepper. Set aside.
5. Remove pork from marinade. Brush with remaining oil. Place on grill or under broiler, and cook, turning to get all sides and basting with marinade, about 20 minutes, until a meat thermometer inserted in center registers 145 degrees for medium. Cook longer, if preferred. Cut pork at an angle in ¾ inch thick slices. Arrange on platter or plates with tomato salsa, oranges wedges and sweet plantains mash. Serve black beans alongside.