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Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and easy enough for a weeknight!



Total time

40 minutes






  • pork TENDEROIN
  • ¼ cup olive oil ( plus 2 tablespoons for searing the pork )
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 pork tenderloin
  • beans
  • 2 tablespoons olive oil ((divided))
  • 1 small Onion (finely chopped)
  • 1 small poblano, green or red bell pepper (chopped)
  • 2 large plum tomatoes ( seeded and chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon ground cumin
  • 2 teaspoons dried Mexican oregano
  • ½ cup water, chicken or vegetable broth
  • 2 cans (15-ounce) black beans
  • Hot sauce (to taste)
  • salt and freshly ground black pepper (to taste)
  • ¼ cup chopped cilantro, plus sprigs for garnish
  • lime wedges, for garnish and serving


  1. PORK TENDERLOIN:  Combine 1/4 cup olive oil, orange juice, lime juice, garlic, spices and salt in a zipper-top bag.  Add the pork, seal and massage to thoroughly coat the pork.  Refrigerate at least 8 hours and up to 24 hours.
  2. Preheat oven to 350 degrees.  Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat.  Remove pork from marinade.  Place in the pan and sear well on all sides.  Transfer pork to a baking sheet and place in the oven to finish cooking to an internal temperature of at least 145 degrees in the center.  Tent to keep warm and rest 5 minutes.
  3. BLACK BEANS:  While the pork is roasting, prepare the black beans.  Wipe out the pan used to sear the pork.
  4. Heat olive oil over medium-high heat.  Add the onion, reduce heat to medium and cook 5 to 6 minutes, stirring often until onion is softened.  Add the poblano or bell pepper and continue to cook 3 to 4 minutes.  Add the tomatoes and cook 3 to 4 minutes, then add the garlic, cumin and oregano and cook 15 seconds or until fragrant.
  5. Add the water (or broth) and beans and simmer 5 to 6 minutes or until heated through and vegetables are tender.  Add hot sauce and salt and black pepper, to taste.  Stir in cilantro.
  6. TO SERVE:  After letting pork roast, slice it against the grain.  Serve with black beans, lime wedges and garnished with cilantro.
  7. View the recipe instructions at From a Chef's Kitchen

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