Cuban Pork Loin with Black Bean Relish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 3 cloves garlic chopped
  • 2 limes juiced, divided
  • 1 orange juiced
  • 2 teaspoons cumin
  • Sea salt and freshly ground black pepper to taste
  • 2 1/2 pounds pork tenderloin
  • 1 15-oz. can black beans
  • 2 scallions thinly sliced (only the white and light green parts)
  • 1 lemon juiced
  • 1 tablespoon sherry vinegar


  • Preheat oven to 400 degrees.
  • In a small bowl, add olive oil, garlic, juice of 1 lime, orange juice, cumin and sea salt and freshly ground pepper to taste. Stir to combine.
  • In a large baking dish, add pork and marinade and bake for 25 to 30 minutes until pork is cooked through.
  • In a small saucepan, add black beans, juice of 1 lime, scallions, lemon juice, sherry vinegar and sea salt and freshly ground pepper to taste, and simmer over low heat for 8 to 10 minutes until warmed.
  • Slice pork and top with black bean relish.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: Use tofu instead of pork loin.
GLUTEN FREE: Make sure sherry vinegar is gluten free.
NUTRITION: 432 Calories; 11g Fat; 35g Protein; 50g Carbohydrate; 11g Dietary Fiber; 47mg Cholesterol; 47mg Sodium. Exchanges: 3 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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