Cuban Style Mojo Marinated Pork Tenderloin with Black Beans

Recipe by From a Chef's Kitchen

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

Ingredients

• 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

Method

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.

View the recipe instructions at From a Chef's Kitchen