The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy 
counterpoint to the pork. Begin preparing the pork a day ahead.

Ingredients
3 tablespoons Latin Spice Mix
1 3 1/2-pound center-cut boneless pork loin
Lime Mojo

Rub 3 tablespoons Latin Spice Mix all over pork.
 Place pork in large resealable plastic bag.
Add 2 cups Lime Mojo. Close bag and refrigerate
 pork overnight.
 Cover remaining Lime Mojo and refrigerate.

Preheat oven to 450-F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork. Makes 6 servings.

Lime Mojo
2 tablespoons ground cumin
1 1/2 cups olive oil
1/4 cup minced seeded jalapeño chilies
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
3 tablespoons Sherry wine vinegar

Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.
Heat oil in heavy large saucepan until thermometer registers 175°F(do not boil). 
Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime 
juice, chopped cilantro and vinegar. Cool completely. Makes about 2 3/4 cups.

Source:  Bon Appétit