Pork tenderloin with a citrus kick
This Cuban-inspired dish uses a mix of fresh citrus juices to mimic the taste of a traditional sour orange ingredient. The combo gives the pork a tangy punch of flavor. Fresh orange segments are mixed in with the beans to add a citrus kick.
Orange slices are used as a base for each serving of pork, as well. That last step is worth the small effort; the orange slices boost the look of the plate and add another orange element.
Sour orange pork tenderloin with black beans
Makes: 6-7 servings (scant 4 cups bean mix)
Make ahead: The meat needs to marinate for at least 1 hour and no more than 2 hours.
For the pork
Juice of 1 lime
Juice of 1 lemon
Juice of 1 large orange
2 tablespoons olive oil
3 medium cloves garlic, finely chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 to 1 3/4 pounds pork tenderloin, trimmed of visible fat and silver skin
For the beans
4 seedless oranges, such as navel oranges
1 tablespoon olive oil
2/3 cup finely diced red onion
3 medium cloves garlic, finely chopped
3 cups cooked (homemade or no-salt-added) black beans (rinsed and drained if using canned)
Finely grated zest and juice of 1 large orange
1/4 teaspoon sugar
Freshly ground black pepper
For the pork: Whisk together the lime, lemon and orange juices, 1 tablespoon of the oil, the chopped garlic, oregano, salt and pepper in a small bowl. Pour the marinade into a gallon-size zip-top bag and add the pork tenderloin. Seal the bag, pressing out as much air as possible. Place the bag in a bowl and refrigerate for at least 1 hour and no more than 2 hours.
Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
Remove the pork from the bag; discard the marinade. Use paper towels to pat the meat dry.
Heat the remaining tablespoon of oil in a large nonstick saute pan over medium-high heat. Once the oil shimmers, add the tenderloins and cook for 3 to 4 minutes, until nicely browned. Turn and brown the other side for 3 to 4 minutes. Transfer the tenderloin to the lined baking sheet and roast in the oven for 15 to 20 minutes, until an instant-read thermometer registers 145 degrees in the thickest part of the tenderloin. Transfer the meat to a cutting board to rest for 10 to 15 minutes; you’ll use the pan again.
While the pork rests, prepare the beans: Cut 2 of the oranges into supremes. Use a serrated knife to slice off the ends of the fruit. Place the oranges on a cutting board and slice off their peels and pith, leaving intact as much of the fruit as possible. Cut between the membranes to separate the segments, letting them fall onto the cutting board as you work. Cut each segment into 2 or 3 pieces.
Add the tablespoon of oil to the same pan you used to cook the pork tenderloins; place over medium-high heat. Once the oil shimmers, add the onion. Cook for 3 to 4 minutes, until softened, then add the garlic and cook, stirring, for 2 to 3 minutes, being careful not to brown it.
Add the black beans, the orange zest and juice and the sugar, stirring to incorporate. Season lightly with salt and pepper. Cook for about 4 minutes, stirring, until the beans are warmed through. Add the orange pieces and stir to combine. Remove from the heat. Taste and add seasoning as needed.
Cut the remaining 2 oranges crosswise into thin rounds. Cut away/discard the rind, leaving slices that resemble wheels.
Thinly slice the tenderloin on the diagonal. Place 2 or 3 slices of orange on each plate. Shingle the pork slices over the orange slices and top with the black beans. Serve hot.
Nutrition information per serving (based on 7): 300 calories, 7 g total fat, 2 g saturated fat, 65 mg cholesterol, 100 mg sodium, 32 g total carbohydrates, 9 g dietary fiber, 9 g sugar, 28 g protein.
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