Cuban Pork Tenderloin with Black Beans
Published Apr 30, 2025
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Try this Cuban Pork Tenderloin recipe for a tropics-inspired dinner that’s easy enough for a weeknight! Over my years as a personal chef, I’ve prepared this vibrant dish many times for clients who crave bold, fresh flavors and it never disappointed. Pair it with saucy black beans for a complete and satisfying meal!
“Absolutely delicious pork … The beans were also delicious and simple to make. And that poblano gives them great flavor.”
Why This Recipe is a Keeper!
This tropics-inspired Cuban Pork Tenderloin recipe is a dinner that’s easy enough for a weeknight! No passport required. A zesty mojo marinade of citrus juice, garlic, herbs, and spices infuses the pork with vibrant flavor and tenderizes it before it is perfectly cooked.
This Cuban Pork Tenderloin needs only a quick sear and finishing in the oven. If the weather is nice, pop it on the grill! A delicious crust forms outside while all the juices get locked in. Pair it with this simple, saucy black bean side dish and rice or cauliflower rice for a complete, flavor-packed meal.
This Cuban pork recipe is:
- Make ahead! The pork can be marinated up to a day in advance, and the beans can also be made a day in advance.
- So flavorful! The citrusy mojo marinade infuses the pork with authentic Cuban flavor.
- Easy to prepare. Simply mix up the marinade, then sear or grill the tenderloin. The saucy black bean side dish uses canned beans for convenience.
- Customizable! Adjust the marinade ingredients to suit your taste, whether you prefer more heat, sweetness, or acidity. This Cuban pork recipe is not very spicy, but it can easily be adjusted by adding more red pepper flakes in the marinade or more hot sauce to the black bean sauté.
- Great for meal prep. Serve as made or enjoy the tasty leftovers in salads, wraps, or bowls throughout the week.
- Family-friendly! A crowd-pleaser that appeals to both adults and kids, making this Cuban pork recipe an excellent choice for family dinners or a casual dinner party.
How to Make cuban pork tenderloin with black beans:
Recipe Ingredients:
Here’s everything you’ll need to make this Cuban pork tenderloin recipe, along with the black beans. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Pork Tenderloin: Not to be confused with “pork loin,” the tenderloin is a long, narrow, boneless cut from the muscle that runs along the backbone. If you do not consume pork, you can use turkey tenderloins or chicken breasts in this recipe.
- Orange Juice: Orange juice adds a fruity and sweet flavor to the marinade. You can use either freshly squeezed or bottled.
- Lime Juice: The brightness of fresh lime juice in this Cuban Pork Tenderloin is essential; reconstituted juice won’t have the same punch.
- Mexican Oregano: Used in both the marinade and the black beans. Mexican oregano is an entirely different plant from Greek or Italian oregano. It has a citrusy, earthy flavor, whereas Mediterranean oregano is peppery and savory.
- Poblano Pepper: I like using poblano peppers in the black beans for an earthy and slightly smoky flavor with just a little kick. Poblano peppers are milder than jalapenos but spicier than green bell peppers. A green bell pepper can be used in place of a Poblano.
- Tomatoes: I use plum tomatoes because you can generally count on them for decent tomato flavor even in the off-season. Canned diced tomatoes can also be used.
- Black Beans: This recipe uses canned black beans for convenience.
Step-By-Step cuban pork tenderloin Instructions:
- Gather and prep all the ingredients.
- Combine 1/4 cup olive oil, orange juice, lime juice, garlic, spices and salt in a zipper-top bag or bowl.
- Add the pork, seal and massage to thoroughly coat the pork. Refrigerate at least 8 hours and up to 24 hours.
- Heat olive oil over medium-high heat. Add the onion and poblano, reduce heat to medium, and cook for 5 to 6 minutes, stirring often until softened.
- Add the tomatoes and cook for 3 to 4 minutes.
- Add the garlic, cumin, and oregano…
- …and cook 15 seconds or until fragrant.
- Add the broth (or water) and beans and simmer for 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.
- Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat.
- Remove pork from the marinade. Place in the pan and sear well on all sides.
- Transfer pork to a baking sheet (if you’re not using an oven-safe skillet) 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.
- After letting the pork rest, slice it against the grain.
- Serve with black beans, lime wedges, and garnished with cilantro.
Chef Tips and Tricks:
- 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!
- The key to a good pork tenderloin is not to overcook it. Pork is considered cooked and safe at 145 degrees. However, it may still be too pink for you. We prefer it cooked to 155 degrees as shown here. At 155 degrees, you’re still assured a tender, juicy pork tenderloin. Anything higher and it can be dry. Always use an accurate meat thermometer to determine doneness.
Recipe FAQs:
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.
Marinate this Cuban-style pork tenderloin for at least 8 hours or up to 24 hours. This will give the flavors time to infuse into the meat and help tenderize it.
Yes! You can marinate the pork up to a day in advance and prepare the black beans 1 to 2 days ahead of time. Marinate the pork up to 24 hours ahead then cook when ready to serve. Cooked pork can be stored in the refrigerator for 4 to 5 days and reheated when ready to serve.
Absolutely! You can cook the black beans from dried beforehand, then add them to the recipe as directed.
Serve this cuban pork recipe with:
- Mexican Sweet Potato Wedges
- Patatas Bravas Chilenos (Chile Potatoes)
- Easy Braised Southern Greens Recipe
- Cider Vinegar Braised Cabbage Wedges
More great pork recipes you’ll love!
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Cuban Pork Tenderloin with Black Beans
Ingredients
Pork Tenderloin
- 1/4 cup olive oil, plus 2 tablespoons for searing the pork
- 1/4 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 bell pepper, chopped
- 2 large plum tomatoes, seeded and chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 1/2 cup chicken broth, or water or vegetable broth
- 2 cans (15-ounce) black beans, drained and rinsed
- Hot sauce, to taste
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped cilantro, plus sprigs for garnish if desired
- Lime wedges, for garnish and serving if desired
Instructions
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.
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 and poblano, reduce heat to medium, and cook for 5 to 6 minutes, stirring often until softened. Add the tomatoes and cook for 3 to 4 minutes, then add the garlic, cumin, and oregano and cook 15 seconds or until fragrant.
- Add the broth (or water) and beans and simmer for 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
- Also works with turkey tenderloins or chicken breasts.
- Avoid confusing “pork loin” with “pork tenderloin.” They are two very different cuts of meat. The tenderloin is a long, narrow, boneless cut from the muscle along the backbone. The loin is broader and flatter and is sold boneless or bone-in. Pork chops, whether bone-in or boneless are always cut from the loin.
- Pork is considered cooked and safe at 145 degrees. However, it may still be too pink for you. We prefer it cooked to 155 degrees as shown here. At 155 degrees, you’re still assured a tender, juicy pork tenderloin. Anything higher and it can be dry. Always use an accurate meat thermometer to determine doneness.
- The beans can be made 1-2 days ahead of time. Reheat on the stovetop or in the microwave.
- Marinate the pork up to 24 hours ahead then cook when ready to serve.
- Store the pork tenderloin and beans in an airtight container.
- Freeze for 1-2 months.
- Thaw in the refrigerator. Reheat covered in the oven or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Absolutely delicious pork. I marinated it for 24 hours. Can’ t wait to try the leftovers in a Cubano. The beans were also delicious and simple to make. And that poblano gives them great flavor.
Hi, Kate, Thanks so very much and happy you enjoyed! Appreciate your taking the time to come back and comment and rate.
Another winner! Thank you, Carol!
Hi, Liz, Awesome!! Thanks so much and so happy you enjoyed!
Approximately how long does it take for the pork to cook?
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!
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
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!
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!
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!!
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.
Hi, Gemma, Love that you’re using the marinade in other ways! Thanks so much and so glad you enjoyed!!
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!
This was too easy AND delicious! Even my kids that have a difficult time with meat textures liked it. Super tender, juicy, and flavorful.
Hi, Taz, Thanks so much! Love it when the kids come around to something! So glad you all enjoyed and thanks again!
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!
Thanks so much, Jim! Glad you enjoyed! This pork in a Cuban sandwich is a great idea!