Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and 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?
We’ve lived in our home long enough now to where it seems everything needs repair or replacing all at once! This week it was our kitchen refrigerator. We had to have it repaired last summer, however, when a 14-year-old refrigerator needs repair, it’s trying to tell you it’s not long for this world.
Anyway, the refrigerator died it’s final death this week so we had to buy a new one. Thankfully we have an old “beater” out in the garage that refuses to die so we can still store some food.
With too many expenses to escape to the tropics as I would love, this easy Cuban-inspired dinner made us feel like we’re somewhere else instead!
Pork tenderloin is generally sold with two per package. Don’t confuse pork tenderloin with pork loins; they’re two very different cuts of meat. This article at The Kitchn explains the differences.
When they’re on sale, I’ll pick up a couple, then separate, trim and freeze 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.
A quick sear and finishing in the oven is all it needs. If the weather is nice, you can just pop it on the grill!
While the tenderloin was finishing in the oven, I pulled together an 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!
You could add brown rice or roasted sweet potatoes, too!
Try these 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
- PORK TENDEROIN
- 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
- 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
- 1/2 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
- 1/4 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.