Cuban Pork Tenderloin with Black Beans
Try this Cuban Pork Tenderloin recipe for a tropics-inspired dinner that’s easy enough for a weeknight! A zesty marinade of citrus juice, garlic, herbs, and spices infuses the pork with vibrant flavor and tenderizes it before it is perfectly cooked. Pair it with this simple, saucy black bean side dish and rice for a complete, flavor-packed meal.
Servings: 3
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
Recipe from 2018 updated and republished.
You can prepare the pork and black beans in any order. You can also prepare the black beans first and keep them warm, or as directed with the pork first.
SUBSTITUTION:
- 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
Serving: 1 | Calories: 603kcal | Carbohydrates: 13g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 800mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 838IU | Vitamin C: 43mg | Calcium: 88mg | Iron: 3mg