Grilled Mojo Pork Tenderloin with Caribbean Rice and Beans

Treat friends and family with the tropical flavors of this juicy, lean pork tenderloin served over fluffy rice and beans and fresh pineapple salsa.

Ingredients:

For the Pork:
2 cups of orange juice
½ yellow onion, peeled
5 cloves of garlic
½ cup of fresh cilantro leaves
1 tablespoon of cumin
1 ½ teaspoon of dry oregano
Kosher salt and fresh cracked pepper to taste
2 pork tenderloins

For the Rice and Beans:
1 tablespoon of olive oil
½ small diced yellow onion
2 finely minced cloves of garlic
15 ounce can of kidney beans, drained
1 ½ cups of long-grain white rice
14 ounce can of coconut milk
1 cup of water
3 strips of crunched up crisp cooked bacon
½ seeded jalapeño
1 teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste

For the Salsa:
1/2 pineapple sliced into 1/2” thick slices, core removed
1 seeded red bell pepper
1 seeded jalapeño
½ red onion cut into ½” thick slices
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
Juice of ½ lime
2 tablespoons of fresh chopped cilantro

Preparation:

In a blender puree together the orange juice, onion, garlic, cilantro, cumin, oregano, salt and pepper until smooth and add it to a plastic bag along with the pork tenderloin and marinate in the refrigerator for at least 1 hour or up to 24 hours.

While the pork is marinating add the olive oil to a medium-size pot and roast the onions and garlic until browned, about 5 to 6 minutes.

Next, add in the beans and rice and toast for 2 to 3 minutes, then add the coconut milk, water, bacon and jalapeño and bring the mixture to a boil.

Once boiling, place a lid on top and simmer over low heat for 15 minutes or until the rice is tender. Finish by removing the jalapeño and season with thyme, salt and pepper.

Preheat the grill to high heat.

Place the pineapple, peppers and onions on a sheet tray and coat in olive oil and salt and pepper and set aside.

Remove the pork from the mojo marinade and place the pork on a very hot grill along with the sliced fruit and vegetables and cook for 6 to 8 minutes on each side or until browned and cooked. Note: Put the pork to a hotter part of the grill while the fruit and vegetables should cook on a cooler part of the grill.

Once everything is done, medium dice the fruit and vegetables and toss them in a medium-size bowl along with lime juice and cilantro.

To Plate: Slice the pork and place on a bed of rice and beans and top off with salsa.

Recipe created by Chef Billy Parisi