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Cubano Pork Tenderloin with Spicy Orange Black Beans
Create a taste of South Beach with a classic Cuban mojo-marinated pork tenderloin served on a bed of spicy, slow simmered Bush’s Best® Black Beans.
- Prep Time
25 Mins
- Cook Time
1 Hour
- Serves
12
INGREDIENTS
Pork Tenderloins
- 6 lbs Pork tenderloins, clean off excess fat and silver skin
- Non-stick cooking spray (As needed)
- Plantain Chips (As needed)
Mojo Marinade (Yields 3 cups)
- 3 cups Orange juice
- 3 tsp Oregano, dried
- 6 Tbsp Garlic, fresh, minced
- 3 tsp Ground cumin
- 3 tsp Kosher salt
- 1 ½ tsp Black pepper, ground
- 1 ½ tsp Red chili flakes
- 2 cups Olive oil
Spicy Orange Black Beans (Yields 6 cups)
- 8 cups Bush’s Best® Black Beans, drained
- 2 cups Orange juice
- ½ cup Onions, white, small diced
- 2 Tbsp Garlic, fresh, minced
- 2 Tbsp Cilantro, fresh, minced
- 4 Tbsp Jalapeños, fresh, minced
- ½ tsp Crushed red chili flakes
- 1 cup Light brown sugar
- 1 tsp Ground cumin
- 1 ½ tsp Kosher salt
- 1 tsp Black pepper, ground
- 2 cups Water, tap
INGREDIENTS
Pork Tenderloins
- 6 lbs Pork tenderloins, clean off excess fat and silver skin
- Non-stick cooking spray (As needed)
- Plantain Chips (As needed)
Mojo Marinade (Yields 3 cups)
- 3 cups Orange juice
- 3 tsp Oregano, dried
- 6 Tbsp Garlic, fresh, minced
- 3 tsp Ground cumin
- 3 tsp Kosher salt
- 1 ½ tsp Black pepper, ground
- 1 ½ tsp Red chili flakes
- 2 cups Olive oil
Spicy Orange Black Beans (Yields 6 cups)
- 8 cups Bush’s Best® Black Beans, drained
- 2 cups Orange juice
- ½ cup Onions, white, small diced
- 2 Tbsp Garlic, fresh, minced
- 2 Tbsp Cilantro, fresh, minced
- 4 Tbsp Jalapeños, fresh, minced
- ½ tsp Crushed red chili flakes
- 1 cup Light brown sugar
- 1 tsp Ground cumin
- 1 ½ tsp Kosher salt
- 1 tsp Black pepper, ground
- 2 cups Water, tap
DIRECTIONS
- PORK TENDERLOINS: Combine pork tenderloins with mojo marinade and refrigerate for 6 hours minimum. Spray tenderloins with non-stick spray and grill each over medium-high grill for 15 to 17 minutes or until desired temperature is reached. If needed, finish cooking in preheated oven.
- To serve: Place ½ cup portion of spicy Orange Black Beans on plate, slice one tenderloin into ¼ to ½ in slices and shingle over beans. Place desired amount of plantain chips alongside pork and beans.
- MOJO MARINADE: Place all ingredients in mixing bowl. Whisk to combine. Use as directed above.
- SPICY ORANGE BLACK BEANS: Place all ingredients in 2 qt saucepan, bring to a simmer. Simmer over medium heat for 30 to 40 minutes or until liquid has reduced and mixture is slightly thickened. Adjust seasoning if needed. Reserve warm beans in steam well until service. *Other beans may be substituted including: Great Northern, Pinto or Kidney. Garnish suggestion: cilantro, chopped scallions or orange segments.
