Cuban Pork Tenderloin with Rice and Black Bean Salad

  • Active Time 5m
  • Total Time 25m


Fresh citrus and spice combine in this simple, and simply delicious, Cuban pork tenderloin.


  • 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
  • 1 15-ounce can black beans, drained and rinsed
  • 2 scallions, white and green parts, chopped
  • 2 tablespoons chopped fresh cilantro


FOR THE PORK TENDERLOIN: Using a thin knife, trim the silverskin from the tenderloin. Mix the orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt and hot pepper in a gallon-sized resealable plastic bag. Add the pork, close and refrigerate for at least 30 minutes and up to 4 hours.


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

In a medium bowl, whisk the orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in the oil. Add the 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 degrees F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread the coals and let burn for 15 to 20 minutes.

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

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 10759

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