Cuban Mojo Pork & Black Bean Rice Bowl
Mojo-marinated seared pork loin medallions over Cuban black beans and rice.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Moros y Cristianos, black beans and rice cooked together in one pot, is a staple of Cuban cooking. Lean pork loin medallions marinate briefly in mojo, then sear quickly so they stay juicy.
Why this recipe works
Cooking the rice in the beans' liquid gives it a dark color and earthy flavor. Thin medallions cook fast and stay juicy if pulled at 145°F (63°C).
Ingredient notes
USDA guidance for whole cuts of pork is 145°F (63°C) with a 3-minute rest; it may still be slightly pink, which is safe. Pork loin is lean and dries out if overcooked.
Common mistakes
- Marinating pork in citrus more than a few hours.
- Cooking pork until gray and dry.
What to serve with it
Fried plantains or sliced avocado.
Meal prep
Moros y Cristianos reheats very well.
More bowls like this
Cooking tips
Pat the pork dry for a better sear. Don't stir the rice once covered.
Swaps and variations
Use pork tenderloin or chicken thighs (cook chicken to 165°F / 74°C). Use brown rice; increase broth to 1 1/2 cups and cook 40 minutes.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Cuban Mojo Pork & Black Bean Rice Bowl
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Ingredients
- For the pork
- For the black beans and rice
You’ll need: large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Mix the orange juice, lime juice, half the garlic, 1/2 teaspoon cumin, oregano and 3/4 teaspoon salt. Toss with the pork and marinate 30 minutes to 2 hours in the fridge.
-
Heat 1 tablespoon oil in a saucepan over medium heat. Cook the onion and bell pepper 6 minutes, add the remaining garlic and cumin for 1 minute.
-
Add the rice, black beans with their liquid, broth, bay leaf and remaining salt. Bring to a boil, cover and simmer on low 20 minutes; rest 10 minutes. Remove the bay leaf.
-
Pat the pork dry. Heat the remaining oil in a skillet over medium-high heat and sear the medallions 2 to 3 minutes per side, until browned and 145°F (63°C). Rest 3 minutes.
-
Divide the beans and rice among 4 bowls and top with the pork.
Questions
Is slightly pink pork safe?
Yes, whole cuts at 145°F (63°C) with a 3-minute rest are safe.
What's the difference from rice and beans served separately?
In Moros y Cristianos they cook together, so the rice absorbs the bean liquid.
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