Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with a bright, citrusy flavor. Best of all, it's easy enough for a weeknight!
Are you getting wintered out and wish you could escape to the tropics? How about a quick culinary escape with this Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans?
With too many expenses right now to escape to the tropics as I would love, this easy Cuban-inspired dinner made us feel like we're somewhere else instead!
What’s the difference between pork tenderloin and pork loin?
Try not to confuse “pork loin” with “pork tenderloin.” They are two very different cuts of meat.
- The tenderloin is a long, narrow, boneless cut that comes from the muscle that runs along the backbone. Pork tenderloin is most often sold two per package which averages anywhere between two and three pounds per package.
- The loin is wider and flatter and is sold boneless or bone-in. Pork chops, whether bone-in or boneless are always cut from the loin. A full loin can weigh up to five pounds.
When pork tenderloins are on sale, I'll pick up a couple, then separate, trim and freeze them individually in zipper-top bags. When I want to prepare one, all I have to do is thaw in the refrigerator, then add marinade ingredients to the pork tenderloin that's already trimmed up in the bag. Huge timesaver!
A quick sear and finishing in the oven are all this Cuban-Style Mojo Marinated Pork Tenderloin needs. If the weather is nice, you can just pop it on the grill!
While the tenderloin finishes in the oven, prepare this easy side dish of canned black beans, onions, peppers and tomatoes.
That's it! Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans! A quick culinary escape to the tropics with an easy weeknight dinner!
Instead of the beans, you could also serve with brown rice or roasted sweet potatoes, too!
Be sure to try one of my other delicious pork tenderloin dishes:
- Spice-Rubbed Pork Tenderloin with Chipotle Peach Barbecue Sauce
- Bourbon-Marinated Pork Tenderloin with Peach - Watermelon Salsa
- Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce
- Mojo Pork Skewers
Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
Ingredients
Pork Tenderloin
- 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 (1-pound) pork tenderloin - trimmed of silverskin
Beans
- 2 tablespoons olive oil
- 1 small onion - finely chopped
- 1 small Poblano pepper - or 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 - or chicken or vegetable broth
- 2 cans (15-ounce) black beans - drained and rinsed
- 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
Instructions
Pork Tenderloin
- Combine ¼ 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.
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 rest, slice it against the grain. Serve with black beans, lime wedges and garnished with cilantro.
VIDEO
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Tevin says
Approximately how long does it take for the pork to cook?
Carol says
Hi, Tevin, Thanks so much for your question. You'll need to marinate it first, then sear then finish roasting it. Will take about 30 minutes. Thanks again and hope you enjoy!
Jane Monti says
Absolutely as advertised. I found your recipe while hunting for something tasty to do with a pork tenderloin from Costco. This was easy, lovely to eat and the leftovers the next day were great too. I live in a hot climate so I grow the tropical Cuban Oregano. It has a strong flavor and worked well in your marinade. I will serve this again. Thanks, Jane
Carol says
Hi, Jane, Thanks so very much and glad you enjoyed! Wow, love that you can grow that oregano; I'll bet it worked great! Thanks again and really appreciate it!
Pete says
Moved away from Florida 20 yrs ago....... Didn’t know I was missing this! Soooo many good memories. Will definitely be making this again! Grilled 2 poblanos and a red bell for the beans and a touch of red pepper flakes... we like the spice. Doubled the marinade and meat. Pan seared the meat with half the marinade, roasted at 375 until 145 internal. Rested.
A great addition was fresh sliced pineapple with coconut oil and key lime juice stirred in....... OVER THE TOP.
THANKS for taking me home, if only for a few meals!
Carol says
Hi, Pete, Wow, you really made my day!!! Love the added touches and so happy you enjoyed! Such a great compliment to be able to take someone "home" through food. Thanks again!!
Gemma Jablonski says
Hi Chef,I just want to say Thank You for this recipe.
I used it twice: once for pork chops and only a 4 hour marination and a 2 pound pork loin roast in which I marinated for 24 hours and did NOT double the ingredients for the marinade and my roast was extremely tender and full of good honest flavor. Not too much of anything but overall goodness.
Carol says
Hi, Gemma, Love that you're using the marinade in other ways! Thanks so much and so glad you enjoyed!!
Becca says
This dinner has made it into our regular rotation! The Mojo marinade is amazing, and adds so much flavor to the pork. I admit that I cheat a bit by just adding a can of Ro-tel to a can of black beans along with some Cuban Island seasoning mix for the side dish. I also make some additional rice on the side to bulk up the plate. This meal can't be beat!
Anonymous says
Taz says
This was too easy AND delicious! Even my kids that have a difficult time with meat textures liked it. Super tender, juicy, and flavorful.
Carol says
Hi, Taz, Thanks so much! Love it when the kids come around to something! So glad you all enjoyed and thanks again!
Anonymous says
Jim Huff says
I finally got around to making this last week and it was fantastic, I had made some homemade salsa that I served with it and plain basmati rice with the beans. I just finished up the last two end pieces sliced thinly in my Cuban Sandwich wrap! Another awesome recipe From a Chef's Kitchen!
Carol says
Thanks so much, Jim! Glad you enjoyed! This pork in a Cuban sandwich is a great idea!
Jim Huff says
I finally got around to making this last week and it was fantastic, I had made some homemade salsa that I served with it and plain basmati rice with the beans. I just finished up the last two end pieces sliced thinly in my Cuban Sandwich wrap! Another awesome recipe From a Chef's Kitchen!
Jim Huff says
I finally got around to making this last week and it was fantastic, I had made some homemade salsa that I served with it and plain basmati rice with the beans. I just finished up the last two end pieces sliced thinly in my Cuban Sandwich wrap! Another awesome recipe From a Chef's Kitchen!