Mojo Pork Tenderloin
with Arroz Congri, Creamy Cilantro Slaw, and Avocado Salad
Webster’s defines mojo as, “a magic spell, hex, or charm.” And even though this mojo (pronounced mo-ho) refers to the citrusy Cuban sauce, we think the dish will have similar effects on you. Here, cumin-rubbed pork tenderloin is roasted to juicy perfection, then sliced and served over savory black beans and rice (aka arroz congri). On the side, there’s tangy cabbage and carrot slaw and avocado slices tossed with lime juice and fresh oregano. Last but not least...sauces. Orange-and-lime-juice-spiked mojo sauce lifts and brightens the dish while garlicky cilantro sauce lends a sultry note. Together, it’s a full-blown flavor explosion that’ll have your taste buds singing “Havana-ooh-na-na!”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 clove
Garlic
13.4 ounce
Black Beans
½ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
2 teaspoon
Cumin
12 ounce
Pork Tenderloin
¼ ounce
Oregano
1 unit
Orange
2 unit
Lime
¼ ounce
Cilantro
3 ounce
Carrot
6 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Shredded Red Cabbage
1 unit
Avocado
Not included in your delivery
1 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate garlic. Drain and rinse beans.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds to 1 minute. Stir in rice, beans, half the stock concentrates, and half the cumin. Add ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat pork dry with paper towels and season all over with ¾ tsp cumin (1½ tsp for 4 servings), salt, and pepper. Rub with a drizzle of oil. Place on a baking sheet and roast on top rack until cooked through, 18-20 minutes. Transfer to a cutting board to rest. Thinly slice crosswise.
While pork roasts, pick oregano leaves from stems; discard stems and mince leaves. Halve orange and limes. Mince cilantro. Trim, peel, and grate carrot on the largest holes of a box grater. In a small bowl, squeeze in juice from whole orange and 1 lime half (both oranges and 1 whole lime for 4 servings). Stir in remaining cumin, remaining stock concentrates, and 1 TBSP oregano (2 TBSP for 4); set aside.
In a large bowl, combine sour cream, mayonnaise, cilantro, and as much remaining garlic as you like. Season with salt and pepper. Reserve 2 TBSP sauce (4 TBSP for 4; you’ll use it in step 6). Add carrot and cabbage to bowl with remaining sauce; toss to coat. Add a big squeeze of lime juice; season with salt and pepper. Halve, pit, and peel avocado; thinly slice. Gently toss avocado in a second small bowl with a big squeeze of lime juice and a pinch of remaining oregano. Season with salt and pepper.
Heat a small pot over medium-high heat. Add mojo sauce; cook until slightly thickened, 2-4 minutes. Stir in 1 TBSP butter until melted; season with pepper. Fluff rice mixture with a fork; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. Divide between plates with pork. Top rice mixture with reserved cilantro sauce and pork with mojo sauce. Serve with slaw, avocado salad, and any remaining lime wedges on the side.
Explore Similar Recipes
