Marinade:

2	garlic cloves, pressed or minced

1	teaspoon (5 ml) crushed dried thyme

1/2	teaspoon (2.5 ml) crushed dried oregano

1/2	teaspoon (2.5 ml) ground cumin

1	bay leaf, crushed

2	whole cloves

1/2	teaspoon (2.5 ml) freshly ground pepper

1/4	teaspoon (1.25 ml) cayenne pepper

3	tablespoons (45 ml) fresh lime juice

3	tablespoons (45 ml) fresh orange juice

1/2	tablespoon (7.5 ml) olive oil

3	10-ounce (900 g) pork tenderloins, trimmed of all fat

1	cup (236 ml) fresh orange juice

2	tablespoons (30 ml) chopped fresh ginger

1	tablespoon (12 g) packed light brown sugar

1/2	teaspoon (2.5 ml) ground cloves

12	7-inch (17.5 cm) fat-free flour tortillas, warmed

1. Whisk together the marinade ingredients. Brush onto the pork tenderloins. Cover and marinate overnight or for at least 6 hours in the refrigerator.
2. Before cooking, preheat the oven to 375°F (190° C). Place the tenderloins in a roasting pan.
3. Place the orange juice, ginger, brown sugar, and cloves in a small saucepan. Bring to a boil and reduce until it has the consistency of maple syrup. Brush each tenderloin with the glaze and bake, basting twice, until an instant-reading meat thermometer inserted in the thickest part of the pork registers 160°F (71° C), about 20 to 25 minutes. Allow the meat to rest for 10 minutes before slicing.
4. Thinly slice 1 1/2 of the tenderloins and serve with warmed tortillas and orange salsa. Securely wrap the remaining tenderloin and refrigerate for a second meal.