• 1 cup olive oil , plus more for grill
• 1/4 cup fresh orange juice
• 1 bunch fresh flat-leaf parsley , leaves only
• 1 bunch fresh cilantro , leaves only
• 1 bunch whole scallions , coarsely chopped
• 2 medium coarsely chopped shallots
• 1 piece (2 inches) fresh ginger , peeled and coarsely chopped
• 3 Tbsp. white wine vinegar or distilled white vinegar
• 2 Tbsp. fresh thyme leaves
• 1/2 habanero chili or 1 jalapeno chili , coarsely chopped (with seeds)
• 2 Tbsp. light brown sugar
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 2 pork tenderloins (1 pound each), trimmed of silver skin
• 1 tsp. kosher salt

Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth.

Put tenderloins in a large ziplock food storage bag. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.

When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash. Take reserved marinade out of the refrigerator. Stir in 1/4 teaspoon salt and bring to room temperature by letting it sit while grilling pork.

Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.

Sprinkle tenderloins with remaining 3/4 teaspoon salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145°; the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.

Cut pork into 1/2-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).