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.
This article at The Kitchn explains the differences.
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 and Pepper Jelly-Glazed Sweet Potatoes
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- 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 (1-pound) pork tenderloin, trimmed of silverskin
- 2 tablespoons olive oil
- 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, 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
- 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.
- 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.
Amount Per Serving: Calories: 603Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 60mgSodium: 1508mgCarbohydrates: 56gFiber: 11gSugar: 22gProtein: 28g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.