Ingredients

1 1/2 pounds boneless pork tenderloin, trimmed 1/4 cup fresh orange juice 1/4 cup fresh grapefruit juice 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon dried oregano 2 garlic cloves, finely chopped 1/2 teaspoon kosher salt 1/2 teaspoon hot red pepper flakes For the Rice and Black Bean Salad 1 cup long-grain rice Grated zest of 1/2 orange 3 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil One 15-ounce can black beans, drained and rinsed 2 scallions, white and green parts, chopped 2 tablespoons chopped fresh cilantro

Description

Cuban Pork Tenderloin With Rice And Black Bean Salad, Recipe

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