Mojo Pork Tenderloin

🥘 Ingredients

• avocado
  2 unit
• black beans
  53.6 oz
• butter
  2 tbsp
• carrot
  6 oz
• chicken stock concentrate
  4 unit
• cilantro
  ½ ounce
• cumin
  4 tsp
• garlic
  6 clove
• jasmine rice
  1 c
• lime
  4 unit
• mayonnaise
  1/2 c
• orange
  2 unit
• oregano
  ½ ounce
• paper towels
• pepper
• pork tenderloin
  24 oz
• salt
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• vegetable oil
  1 tsp

🍳 Cookware

• medium
• baking sheet
• cutting board
• large
• small
• large
• small

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate garlic . Drain and rinse black beans .

   garlic: 6 clove, black beans: 26.8 oz
2. 

   2

   Melt butter in a medium pot over medium-high heat. Add half the garlic; cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute . Stir in jasmine rice , black beans , half the chicken stock concentrate , and half the cumin . Add ¾ cup water (or 1½ cups for 4 servings) and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: 1 c, black beans: 26.8 oz, chicken stock concentrate: 4 unit, cumin: 4 tsp, salt
3. 

   3

   Meanwhile, pat pork tenderloin dry with paper towels . Season all over with ¾ teaspoon cumin (or 1½ teaspoons for 4 servings), salt , and pepper . Rub with a drizzle of vegetable oil . Place on a baking sheet and roast on top rack until cooked through, ⏱️ 18 minutes to ⏱️ 20 minutes . Transfer to a cutting board and let rest briefly.

   pork tenderloin: 24 oz, paper towels, cumin, salt, pepper, vegetable oil: 1 tsp
4. 

   4

   While pork roasts, pick oregano leaves from stems; discard stems and mince leaves. Halve orange and lime . Mince cilantro . Trim, peel, and grate carrot into a large bowl. In a small bowl, squeeze in juice from the whole orange and 1 lime half. Stir in remaining chicken stock concentrate , remaining cumin , and 1 tablespoon minced oregano (2 tablespoons for 4 servings); set aside.

   oregano: ½ ounce, orange: 2 unit, lime: 4 unit, cilantro: ½ ounce, carrot: 6 oz, chicken stock concentrate, cumin, oregano
5. 

   5

   In a large bowl, combine sour cream , mayonnaise , the minced cilantro, and as much remaining garlic as you like. Season with salt and pepper . Reserve 2 tablespoons sauce for step 6 (or 4 tablespoons for 4 servings). Add shredded red cabbage and the grated carrot to the bowl with the remaining sauce; toss to coat. Add a big squeeze of lime juice and season with salt and pepper. Halve, pit, and peel avocado ; thinly slice. Gently toss avocado with a squeeze of lime juice and a pinch of remaining oregano. Season with salt and pepper.

   sour cream: 3/4 c, mayonnaise: 1/2 c, salt, pepper, shredded red cabbage: 8 oz, avocado: 2 unit
6. 

   6

   Heat a small pot over medium-high. Add the prepared mojo sauce; cook until slightly thickened, ⏱️ 2 minutes to ⏱️ 4 minutes . Stir in 1 tablespoon butter until melted; season with pepper . Fluff the rice mixture with a fork, stir in 1 tablespoon butter (or 2 tablespoons for 4), and season with salt and pepper. Divide rice and pork among plates. Spoon mojo sauce over the pork and top the rice with the reserved cilantro sauce. Serve with the slaw, avocado salad, and any remaining lime wedges.

   butter: 1 tbsp, pepper