Cuba is known for its incredible food, jubilant music and joyful people. Queue up your favorite Latin jazz while you fire up the grill, and this incredible recipe will ensure that the people around your dinner table are plenty joyful.

Citrus shines bright as the star of this fresh Cuban style marinade. Traditionally made with sour orange, the marinade has been modified to include easier-to-find ingredients. Tender, juicy pork tenderloin provides a leaner alternative to fattier cuts of meat. Flavorful protein-packed black beans are cooked with plenty of garlic, onion, and bell pepper. Canned beans make this side dish quick to make. Choose no-salt-added beans, rinse, and drain well to keep the sodium level low.

Mojo pork tenderloin


2 oranges, juiced
3 limes, juiced
4-6 cloves of garlic, chopped
1 tablespoon fresh oregano, chopped
½ teaspoon cumin powder
2 pork tenderloins, about 1-1 ¼ lb each
*optional: extra orange and lime slices for serving


  1. Combine orange juice, lime juice, and next three ingredients. Stir to mix well.


  1. Clean tenderloins of all fat and silverskin. Silverskin is connective tissue that is lightly silver in color. If not removed, it will become tough and chewy when cooked. Optional: To avoid over-cooking, the tenderloin’s tail (the narrow end) can be bent under and tied, creating a uniform cylindrical piece of meat.
  2. Place tenderloins in a a large food-storage bag or non-reactive container and pour marinade over top. Cover and refrigerate at least three hours or overnight. Turn pork as necessary so it marinates evenly.


  1. Prepare grill for direct heat. Grill pork over medium high heat for 12-14 minutes turning once. Or, until pork reaches a minimum of 145 degrees. Allow to rest for 5 minutes before slicing. Optional: while pork rests, grill orange and lime segments for serving with the pork.



Serves 8. Serving size: About 4oz.


Calories 50 Total Fat 1 g
Saturated Fat 0 g Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g Trans Fat 0 g
Cholesterol 6 mg Sodium 8 mg
Potassium 140 mg Total Carbohydrate 9 g
Dietary Fiber 2 g Sugars 6 g
Protein 4 g

Black Beans


2 15oz cans of unsalted black beans, rinsed and drained
1 teaspoon olive oil
1 small onion, finely chopped*
2-4 cloves garlic, finely chopped*
1 small green pepper, finely chopped*
1 teaspoon cumin powder
2 cans of unsalted black beans
½ cup water
2-3 teaspoons apple cider or white vinegar

*time saving tip: pulse all three in a food processor or mini prep until finely chopped.



  1. In a large sauce pan, heat olive oil over medium heat. Add chopped onion, garlic, and green pepper and saute until tender, 7-8 minutes. Reduce heat if necessary to keep from browning.
  2. While onion mixture is cooking, mash ½ cup of black beans into a paste. Microwaving for a few seconds beforehand will make them easier to mash.


  1. Add cumin to onion mixture and stir to distribute. Add mashed beans and ½ cup of water, and apple cider vinegar, and stir to mix thoroughly.
  2. Add whole beans, mix well, and allow to lightly simmer with a lid on for 15 minutes. Remove lid and simmer for an additional 10 minutes. Taste, and If desired, lightly season to taste with salt. Beans can be prepared the day before. Gently reheat and serve hot.


Serves 4. Serving size: ¾ cup.


Calories 195 Total Fat 1 g
Saturated Fat 0 g Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g Trans Fat 0 g
Cholesterol 0 mg Sodium 19 mg
Potassium 866 mg Total Carbohydrate 36 g
Dietary Fiber 11 g Sugars 3 g
Protein 11 g