Mojo Pork Tenderloin with Black Beans & Spanish Rice

Sometimes when I don’t know what to cook, I just start looking through all my recipes because I’m old and I can’t remember what I know how to cook. I always forget about this recipe but I’m always glad when I see it and cook it. Super easy, super yummy, super healthy. The trifecta!

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Serving Size: 4 servings

Chef: Martha & Marley Spoon

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Mojo Pork Tenderloin

Love the tangy sauce with the Pork!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 1/2 cups brown rice
• 2 oranges
• 2 limes
• 4 large garlic cloves, minced
• 4 cilantro stalks, finely chopped (leaves & stems)
• 1 1/3 tablespoons ground cumin
• 1 1/2 lbs. pork tenderloin
• 2 cans black beans, drained and thoroughly rinsed
• 4 plum tomatoes
• 2 tablespoons white wine vinegar
• 1/3 cup olive oil
• Salt & pepper

Instructions

1. Boil rice in salted water over high heat (like pasta), stirring occasionally, 22 minutes, or until just tender. Drain rice in a fine-mesh sieve; transfer to a bowl, and cover to keep warm. Reserve saucepan for late cooking.
2. Finely grate 2 tsp orange zest, then squeeze 2/3 cup orange juice into small bowl.
3. Finely grate 2 tsp lime zest, then cut lime into wedges and squeeze 2 T lime juice into a small bowl. Save remaining wedges for serving.
4. In a medium bowl, stir to combine cilantro, lime zest and juice, orange zest and 6 T of the orange juice, olive oil, vinegar, cumin and 2 tsp of the minced garlic. Season with salt and pepper.
5. Pierce the pork tenderloin all over with a fork and then place in the bowl, turning to coat, to marinate for 5 minutes.
6. Pat pork dry, reserving marinade. Heat 1 T oil in a medium, ovenproof skillet over medium-high. Cook pork until browned, 2-3 minutes per side. Remove skillet from heat; pour in reserved marinade and 1/4 cup water. Cover loosely with foil; roast on top rack until pork reaches an internal temp of 145°F, 5-7 minutes.
7. Quarter the tomatoes lengthwise, then cut into 1/4-inch pieces. Heat 1 T oil in reserved medium saucepan. Add tomatoes and remaining garlic. Season with salt and pepper.
8. Cook, stirring, until tomatoes break down into a chunky sauce, 2-3 minutes. Stir in beans, rice and 5 T. oil; cook until warmed through, 1-2 minutes.
9. Thinly slice pork. Stir remaining orange juice into skillet to make a pan sauce. Transfer pork and rice and beans to plates. Spoon pan sauce over pork and serve lime wedges alongside to squeeze over rice.

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Notes: