Cuban Mojo Pork Tenderloin

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Pork tenderloin
• 1/2 cup Orange juice
• 2 each Limes
• 5 cloves Garlic
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 2 cans (15 oz) Black beans, canned
• 2 cups White rice
• 1 each Red onion
• 1 bunch Cilantro

Instructions

1. In a shallow dish, whisk together the orange juice, juice of both limes, minced garlic, oregano, cumin, and 1 tablespoon olive oil. Add the pork tenderloin, turn to coat, cover, and marinate in the refrigerator 20 minutes to 2 hours.
2. Heat the oven to 400°F. Cook the rice according to package directions. Warm the black beans (drained and rinsed) in a small saucepan over medium-low heat with a splash of water until heated through.
3. Remove the pork from the marinade and discard the used marinade. Pat the pork dry. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the pork on all sides, about 5-6 minutes total, until browned.
4. Transfer the skillet to the oven and roast 12-15 minutes, until an instant-read thermometer inserted in the thickest part reads 145°F.
5. Let the pork rest on a cutting board, tented with foil, for 3 full minutes before slicing into medallions — this resting time is what finishes the cooking safely and keeps the meat juicy.
6. Thinly slice the red onion and chop the cilantro. Serve the sliced pork over rice with the black beans, scattered with red onion and cilantro.