4–8 hours before you plan to eat, marinate the pork.

Squeeze the lime over the pork. Scatter salt, cumin, pepper, and garlic over the tenderloin.  Place in baker. Cover with foil or plastic wrap; refrigerate 4-8 hours.

One hour before cooking, remove from refrigerator.  Add distilled vinegar, tabasco sauce, and the broth or white wine. If you adore spicy food, you can add more tabasco, but don’t obliterate the flavors.

If you wish, surround the meat with sliced pepper, onions, tomatoes, additional garlic cloves, as above.  I did this because I was tired and didn’t want to prep vegetables separately.

Preheat oven to 325 F

Cook tenderloin 1hour to 1hour 10 minutes, covered. Pork should be cooked through, with no pink.

Allow meat to rest ten minutes before slice or shredding it.

Serve with:

Doctored  Canned Beans:

Open a can of black beans. Hold the lid against the can over the sink.  Strain gloop without dirtying your strainer (who’s looking?).  Pour into a saucepan.  Now add a little broth, a big squeeze of lemon or lime, and a hit of tequila, if you’re so inclined. Taste for salt: I purchase organic unsalted beans, and they need lots of salt.  Garlic and scallions never hurt.  Neither does olive oil.  Yes, dried beans are better. But this is quick.

Also….quartered avocados, tortillas, corn (while it lasts), tomatoes (ditto), and of course, copious amounts of sour cream.

Notes: do not substitute other vinegar for the distilled, as the harshness is what we’re after here.  Suppose you get hung up someplace…the doctor’s office, perhaps, and your plans of marination are scotched (along with the rest of your day).  Take heart.  Your health insurer may be incompetent, but dinner can be saved. Even an hour in this tasty slurry results in a lovely dish.