I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican.  In any event, it was good.  Here is what I did:

4 lb. pork lomo (tenderloin)

6 cloves garlic, chopped

2 Tbs. fresh oregano, chopped

10 oz. bottle Badia mojo marinade

2 Tbs. extra virgin olive oil

1 tsp. salt

In a gallon ziplock baggies mix together the garlic, oregano, mojo marinade, olive oil and salt.  Add the pork and press out all the air.  Flip the baggie several times to coat all the surfaces.  Put in the refrigerator a minimum of 2 hours and up to overnight.  Flip the bag occasionally while marinading the pork.  Preheat the oven to 350 degrees.  Line with aluminum foil an ovenproof dish just big enough for the pork.  (I used a 7 x 11 inch dish.)  Bake for 2.5 hours.  Allow to rest covered for about 10 minutes before slicing.