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Cuban Pork Tenderloin with Rice and Black Bean Salad

Source: National Pork Board
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Active Time:  5 Minutes
Total Time:  25 Minutes
  6
Fresh citrus and spice combine in this simple, and simply delicious, Cuban Pork Tenderloin.
RECIPE INGREDIENTS
1 1/2 pounds boneless pork tenderloin, trimmed
1/4 cup fresh orange juice
1/4 cup fresh grapefruit juice
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon hot red pepper flakes

For the Rice and Black Bean Salad
1 cup long-grain rice
Grated zest of 1/2 orange
3 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
One 15-ounce can black beans, drained and rinsed
2 scallions, white and green parts, chopped
2 tablespoons chopped fresh cilantro
Cuban Pork Tenderloin with Rice and Black Bean Salad Recipe at Cooking.com
DIRECTIONS
For the Pork Tenderloin:


Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.





Meanwhile, make Rice and Black Bean Salad:


To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.


In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)





Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.


Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.


Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 05/02/2011
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