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This has to marinate overnight so plan ahead. Otherwise it is easy and very tasty.

Cuban Marinated Pork Loin with Spicy Black Beans

Medallions of pork on a colorful, spicy bed of black beans.

Ingredients

For Marinade:

2 large garlic cloves, chopped

1/4 cup fresh lime juice

2 tablespoons extra-virgin olive oil

1 1/2 teaspoon ground cumin

1 1/2 teaspoon dried oregano, crumbled

2 pounds boneless pork loin

For Black Beans:

1 1/2 teaspoon chopped garlic

2 teaspoons extra-virgin olive oil

1/4 cup chopped red bell pepper

1/4 cup chopped carrot

1/4 cup chopped red onion

2 jalapeno chilies, seeded and chopped (wear rubber gloves)

2 cups cooked black beans, drained and rinsed if canned

2 tablespoons fresh limejuice

1 1/2 teaspoon fresh coriander, chopped

Instructions

Marinade:

In a shallow baking dish combine the garlic, limejuice, oil, cumin, and oregano. Arrange pork in a baking dish, turning to coat, and marinate, covered and chilled, turning occasionally, overnight.

Make black beans:

In a skillet heat garlic and oil over moderate heat until the garlic is fragrant. Then stir in onion, bell pepper, carrot, and jalapeno chilies. Cook mixture, stirring occasionally, until vegetables are softened. Stir in the beans, coriander, limejuice, and salt and pepper to taste and cook, stirring, until heated through. Keep the beans warm, stirring occasionally. Prepare Grill.

Cut pork loin into 1-inch thick medallions, and keep in the marinade until you are ready to grill. Grill pork, discarding marinade, on an oiled rack set 5 to 6 inches over glowing coals 5 to 7 minutes on each side, or until just cooked through. You can also broil the pieces.

Transfer pork to a platter and serve with black beans.