Mexican Pork With Escabeche Spice Rub

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
138
FAT
6%
CHOL
3%
SOD
5%

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Ingredients for 6 servings

2 pork tenderloins, trimmed of fat and the membrane removed (About 12 oz each)

4 oranges , peeled and sliced crossways

Escabeche Sauce

1/2 teaspoon ground cloves

1 dash cayenne (or as much as you like)

1/2 teaspoon allspice

3/4 teaspoon cinnamon

1 tablespoon white wine vinegar

1 tablespoon fresh orange juice

4 cloves garlic , pressed

1/2 teaspoon ground coriander

1/2 teaspoon cumin

1 teaspoon dry oregano

1/2 teaspoon black pepper

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