1 large pork loin
1 large can tomato sauce
1/3 cup canola oil
1/3 cup white vinegar
juice of two limes (1/3 cup)
2 Tbsp. chili powder
1 tsp. cumin
1-1/2 tsp. ground cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder or 4 cloves fresh pressed garlic
1/2 cup cilantro (fresh and chopped) OR 1 Tbsp. dried cilantro

Mix together all the ingredients except the meat. Pour the marinade over the meat. Turn the meat so that it is covered well. If you have an injector kit, strain a portion of the marinade and inject it directly into the meat. Refrigerate for overnight. Grill the meat on each side until grill marks appear and meat is well seared. Remove from grill and bake it at 350° until it is no longer pink in the center; 20-30 minutes. Baste occasionally with the remaining marinade during cooking. Slice to serve.

Note: We like this served with Twice Baked Mexican Potatoes and a huge salad.