Directions

1. 1. Using a bias cut, score the pork loin in a crosshatch pattern on both sides. Cuts should be in half-inch intervals and a half an inch deep.
2. 2. Combine the Mexican oregano, cumin, cayenne, salt and pepper and stir to mix.Add the minced onion and garlic cloves to create a paste, add enough sour orange juice to loosen the mixture and create a marinade. You will need more volume of marinade and more liquid to marinate in a dish or zip lock bag, less if you plan to vacuum seal. Place the marinated pork loin for at least 6 hours or overnight.
3. 3. Temper the pork loin by removing it from the refrigerator 30 minutes before cooking. Take the pork loin out of the marinade mixture and pat it dry. Heat 2 tablespoons of oil in a large skillet over medium high heat. Pan sear the pork loin, turning and basting often until the loin is browned and cooked to an internal temperature of 140°F, let rest and carry over 245°F.
4. 4. To assemble the salad: Combine all the ingredients for the salad and lightly dress with neutral oil and season with salt and pepper to taste.