Cuban Mojo Pork Tenderloin with Arroz Congri, Cilantro Slaw and Avocado Salad

Experience the vibrant flavors of Cuba with this mojo pork tenderloin dish. Cumin-rubbed pork is roasted until tender, then served over savory black beans and rice (arroz congri). A tangy orange-lime mojo sauce and creamy cilantro sauce elevate every bite.

On the side, a crunchy cabbage and carrot slaw with cilantro dressing and fresh avocado slices tossed in lime and oregano complete the meal. It’s a colorful, satisfying dinner that brings a taste of Havana to your table.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Mince or grate garlic. Drain and rinse black beans.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add half the garlic; cook until fragrant, about 30 seconds to 1 minute. Stir in rice, beans, half the chicken stock concentrate and half the cumin. Add ¾ cup water 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.
3. Meanwhile, pat pork dry with paper towels and season all over with ¾ teaspoon cumin, 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.
4. 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. Stir in remaining cumin, remaining stock concentrate and 1 tablespoon oregano; set aside (this is the mojo sauce).
5. In a large bowl, combine sour cream, mayonnaise, cilantro and as much remaining garlic as you like. Season with salt and pepper. Reserve 2 tablespoons of this cilantro sauce (for serving). Add carrot and cabbage to the 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.
6. Heat a small pot over medium-high heat. Add mojo sauce; cook until slightly thickened, 2-4 minutes. Stir in 1 tablespoon butter until melted; season with pepper. Fluff rice mixture with a fork; stir in 1 tablespoon butter and season with salt and pepper. Divide rice mixture between plates with sliced 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.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is ideal for this recipe because it cooks quickly and stays tender. You could substitute pork chops, but adjust cooking time accordingly.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well in the cilantro sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork.