Cuban Style Mojo Marinated Pork Tenderloin with Black Beans
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!
- pork TENDEROIN
- 0.25 cup olive oil, plus 2 tablespoons for searing the pork
- 0.25 cup orange juice
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 pork tenderloin
- 2 tablespoons olive oil
- 1 small Onion
- 1 small poblano, green or red bell pepper
- 2 large plum tomatoes, seeded and chopped
- 3 cloves garlic
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 0.5 cup water, chicken or vegetable broth
- 2 cans (15-ounce) black beans
- Hot sauce
- salt and freshly ground black pepper
- 0.25 cup chopped cilantro, plus sprigs for garnish
- lime wedges, for garnish and serving
- 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.
- 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.
- BLACK BEANS: While the pork is roasting, prepare the black beans. Wipe out the pan used to sear the pork.
- 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.
- 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.
- TO SERVE: After letting pork roast, slice it against the grain. Serve with black beans, lime wedges and garnished with cilantro.