<p>In a large container with a lid or large bowl, combine pork, Naranja Agria, 2 tsp. Adobo and 2 tsp. garlic. Massage marinade into pork to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.</p>

<p>Preheat oven to 450°F. Add brown sugar, pineapple juice, mustard, vinegar, remaining garlic and cumin to small saucepan over medium-high heat. Bring mixture to boil, stirring until sugar is dissolved. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until mixture thickens and reduces to about 3/4 cup, 8 to 10 minutes. Reserve 1/3 cup of pineapple mixture for serving with pork. Set aside.</p>

<p>Pat pork dry with paper towels. Heat oil in a large, nonstick skillet set over medium heat; brown pork for about 5 minutes or until browned on all sides.</p>

<p>Line baking sheet with parchment paper and a wire rack. Coat with nonstick cooking spray. Place pork on prepared baking sheet. Bake for 15 minutes. Reduce oven temperature to 375°F. Remove from oven and brush with remaining pineapple mixture. Continue to bake, brushing with remaining pineapple mixture every 10 minutes, until pork is golden-grown and internal temperature registers 145°F on a quick-read thermometer, about 15 to 20 minutes. Transfer pork to cutting board, cover with foil and let rest for at least 15 minutes before carving. Serve with reserved pineapple mixture and cilantro rice and enjoy.</p>