Cuban Dinner for Two: Garlic-Roasted Mojo Pork Tenderloin with Black Beans & Rice, Cuban Salad, and Plantain Chips

Allergens

None

Ingredients

• 1 pound pork tenderloin
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• Mojo sauce ingredients:
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 6 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• Salt and pepper to taste
• 1 cup long grain white rice
• 2 cups water or low
• sodium chicken broth
• 1 teaspoon salt
• 1/4 cup chopped cilantro
• 1 large ripe plantain
• Vegetable oil for frying
• 1 head iceberg lettuce, shredded
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (205°C).
2. In a small bowl, mix together the mojo sauce ingredients and set aside.
3. Season the pork tenderloin with salt and pepper. Heat 2 tablespoons of olive oil in a large oven safe skillet over medium heat. Sear the pork on all sides until browned, about 2 minutes per side. Remove from the skillet and brush with half of the mojo sauce.
4. Transfer the skillet to the preheated oven and roast for 15 20 minutes or until a meat thermometer registers 145°F (63°C). Let rest for 5 minutes before slicing.
5. In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the black beans and season with salt and pepper. Cook for about 5 minutes until heated through. Set aside.
6. In a large pot, bring the rice, water or broth, and salt to a boil. Reduce heat to low, cover, and cook for 17 20 minutes or until the rice is tender and has absorbed all the liquid. Fluff with a fork and stir in the chopped cilantro.
7. Slice the plantain lengthwise and fry in hot vegetable oil until golden brown and crispy. Remove from the oil and drain on paper towels.
8. In a large bowl, combine the shredded lettuce, cherry tomatoes, red onion, feta cheese, and olives. Toss with olive oil, red wine vinegar, salt, and pepper.
9. Slice the mojo roasted pork and serve alongside the black beans, rice, salad, and plantain chips.

Chef’s Insight

The key to tender, juicy pork is searing it first before roasting it in the oven.

Notes

To make the dish gluten-free, ensure that the black beans and rice are labeled as such.