MOJO MARINADE:
In a large mortar with pestle (you could pulse it in a food processor or chop the garlic up by hand), add the garlic, salt, oregano, cumin, cilantro, lemon and lime juice. Use the pestle to twist the garlic until it is smashed.
In medium bowl, add the crushed garlic mixture with the 1/2 cup olive oil and orange juice. Use a fork to mix it all up.
Sprinkle salt and pepper on the tenderloin.
Transfer the tenderloin to a zipped lock bag or air-tight container.
Add the marinade to the bag or container with the turkey tenderloin.
If you are using a zipped lock bag, seal it tightly and move the bag closed bag to massage the tenderloin really well with the marinade.
If it’s in a container, use your hands to massage it all over the chicken (use disposable gloves if you have on hand). Wash your hands very well after.
Place the bag or container in the fridge and marinate for at least three hours. Even better, marinate overnight. Realistically, if you have 30 minutes-1 hour, that is fine too!
COOK TENDERLOIN:
Preheat oven to 400º F. On a foil paper lined baking sheet, add the tenderloins and the marinade.
Slide the pan into the oven and bake for 40-50 minutes, until it’s 160 degrees internally in the thickest part (could take 30-40 minutes…every oven is different).
When the turkey is halfway done, drizzle some of the marinade on top and the juices from the bottom of the pan. If it seems too dry, add 1/4 cup of water (more, if needed).
Use a meat thermometer to check the temperature at about 30 minutes. If it's not ready set your timer for another 10 minutes and then check internal temperature again.
Remove turkey tenderloin from the oven and let rest for at least five minutes to lock in juices. Slice and place on a serving plate with any juices from the marinade. Serve with your favorite sides.