1

Set a rack in the middle of the oven and preheat to 425 F (220 C).

2

Rinse the rice in a fine-mesh sieve, then add it to a small saucepan with 1 cup cold water and salt over high heat.

3

While the water heats, rinse and drain the black beans in the same sieve and leave them to drip.

4

Mince the garlic, then halve the orange and one lime and juice them into a 2-cup liquid measuring cup.

5

Whisk all but one clove of the garlic, cumin, oregano, olive oil, salt, and pepper into the citrus juice to make the mojo.

6

Once the rice boils, stir once, cover tightly, turn the heat to low, and cook 15 minutes.

7

Pat the pork dry, slide it into a gallon zip-top bag, pour in half the mojo, seal, and massage to coat.

8

Let the pork marinate 10 minutes on the counter while the oven finishes heating.

9

Meanwhile, thinly slice the red onion and stir it into the mojo left in the measuring cup to soften and turn pink.

10

Roughly chop the cilantro and cut the remaining lime into wedges for serving.

11

Set a 10-inch oven-safe skillet over medium-high heat with olive oil for 2 minutes until shimmering.

12

Lift the pork from the bag, pat it dry with paper towels, and discard the bag with its used marinade.

13

Sear the pork 6 minutes, turning every 2 minutes with tongs, until every side carries a deep golden-brown crust.

14

While the pork sears, pull the rice off the heat once its 15 minutes are up and leave it covered to steam.

15

Slide the skillet into the oven and roast 10 to 14 minutes until the pork reads 145 F in its thickest part.

16

While the pork roasts, warm olive oil in a second small saucepan over medium heat and cook the remaining garlic 30 seconds until fragrant.

17

Add the beans, remaining cumin, oregano, salt, and 0.25 cup water, then simmer 5 minutes, mashing a few beans until creamy.

18

Move the pork to the cutting board and rest 5 minutes so the juices settle back into the meat.

19

While the pork rests, halve, pit, and slice the avocado beside it on the board, then fluff the rice with a fork.

20

Slice the pork into 0.5-inch rounds and plate over the rice with the beans, avocado, and skillet juices.

21

Spoon the mojo onions over the pork, scatter with cilantro, and serve with lime wedges for squeezing.

Cuban Mojo Pork Tenderloin with Black Beans & Rice

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Cuban Mojo Pork Tenderloin with Black Beans & Rice

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands