Vibrant Cuban Mojo Pork & Plantain Bowls
Transport your taste buds to the streets of Havana with this week's vibrant blend of citrus-marinated pork and sweet caramelized plantains. This dish is a masterclass in flavor contrast, offering a refreshing and deeply satisfying dinner experience that stands out from the crowd.
Ingredients
- Pork tenderloin, sliced into medallions600 g
- Garlic cloves, minced4 pcs
- Orange juice0.5 cup
- Lime juice2 tbsp
- Dried oregano1 tsp
- Ground cumin1 tsp
- Ripe plantains, sliced diagonally2 pcs
- Black beans, rinsed and drained400 g
- Long grain white rice300 g
- Red onion, thinly sliced1 stk
- Fresh cilantro, chopped1 handful
- Olive oil3 tbsp
Instructions
In a bowl, combine the orange juice, lime juice, minced garlic, oregano, and cumin. Add the sliced pork tenderloin and let it marinate for at least 10 minutes while you prepare the other components.
Cook the rice according to package instructions. In the last 2 minutes of cooking, stir in the drained black beans to warm them through.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove pork from the marinade and sear until golden brown and cooked through, about 3-4 minutes per side. Set aside.
In the same skillet, add the remaining oil. Fry the plantain slices over medium heat for 2-3 minutes per side until they are caramelized and dark golden brown.
Divide the rice and bean mixture into four bowls. Top with the seared mojo pork and caramelized plantains. Garnish with thinly sliced red onions and a generous sprinkle of fresh cilantro.
Save recipe in Veloop
