Trim any fat and silverskin (silver colored connective tissue) from the tenderloin.

In a zip-top bag, combine 2 tablespoons grated orange zest, ½ cup fresh orange juice, 1 teaspoon salt, 1 teaspoon black pepper, ½ cup garlic-infused olive oil, 1 teaspoon cumin, 1 teaspoon grated lime zest, 2 tablespoons chopped cilantro, and 3 tablespoons oregano. Add the tenderloin, seal the bag, and coat it well in the marinade. Let it marinate for at least 30 minutes, or up to 24 hours for deeper flavor.

Preheat the oven to 400 degrees Fahrenheit.

Heat a pan on the stovetop with 1 tablespoon of olive oil. Remove the pork from the marinade and place it in the pan. Sear the tenderloin, turning every couple of minutes, until it’s nicely browned on all sides.

Transfer the tenderloin to a baking sheet and place it in the oven. Bake for 20–30 minutes, or until a meat thermometer reads 145°F at the center.

Let the pork rest for 5 minutes to allow the juices to redistribute. While it rests, toast your favorite gluten-free rolls with a slice of Swiss cheese until warm and slightly melted. Slice the pork into thin pieces. Layer the pork onto the roll, then top with pickles if they are not a trigger for you and a teaspoon of mustard.