Cuban style pork with papaya mango salsa

For mojo:
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teasponns freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin
Papaya mango salsa:
1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander

Make mojo:
1. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.
2. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours.
3. Preheat oven to 400 degrees.
4. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa.
PAPAYA MANGO SALSA:
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.