Mojo Pork with Black Beans and Rice

Tender medallions of pork tenderloin seared with garlic, lime, and orange juices, paired with savory black beans and white rice.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 3
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $3.25/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat

Tags

• quick
• sauté
• tangy

Ingredients

• 1 pound pork tenderloin (cut into 1/2-inch thick medallions)
• 2 tablespoon olive oil (divided)
• 3 clove garlic (minced)
• 1 orange (juiced)
• 1 lime (juiced)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt (divided)
• 1 can black beans (rinsed and drained)
• 1 cup white rice (uncooked)
• 2 cup water

Instructions

1. Combine white rice and 2 cups water with 1/2 teaspoon salt in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes.
2. In a small bowl, whisk together orange juice, lime juice, minced garlic, dried oregano, ground cumin, and 1/2 teaspoon salt.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season pork tenderloin medallions lightly and sear for 3 minutes per side until golden and internal temperature reaches 145 degrees F. Transfer pork to a warm plate.
4. Pour the citrus mojo sauce into the hot skillet, scraping up browned bits for 1 minute. Add rinsed black beans and remaining 1 tablespoon olive oil, simmering for 2 minutes until heated through.
5. Return the pork medallions and rested juices to the pan to coat in the citrus sauce, then serve alongside the black beans and white rice.

Notes

Pork tenderloin is lean and tender, cooking through in minutes without becoming dry.

Nutrition (per serving)

• Calories: 635
• Protein: 44 g
• Carbohydrates: 79.5 g
• Fat: 15.4 g
• Fiber: 9.3 g
• Sodium: 1360 mg
• Saturated Fat: 3.4 g
• Sugar: 3.5 g
• Cholesterol: 100 mg