1 package, approximately 2 1/2 pounds,
    pork tenderloin (2 loins per package)
1/2 cup olive oil
1/2 cup fresh lime juice
6 ounces frozen orange juice concentrate
1/4 cup water
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 large, sweet onion, sliced
6 to 8 pieces pita bread
1 lime, cut into quarters

In a rectangular, nonreactive container combine the olive oil, lime juice, frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix well.

Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hours.

Preheat grill to medium temperature.

Cook the pork on all sides (rotating periodically) until the internal temperature reaches 170 degrees. Liberally brush the citrus marinade on the tenderloins frequently during the grilling and turning.

Remove the pork from the grill and let stand 10 minutes. In the meantime, slice the onion. Heat one or two teaspoons of cooking oil in a pan and saut