Mojo Pork Tenderloin

🥘 Ingredients

• avocado
  1 avocado
• black beans
  15 oz
• butter
  3 tbsp
• carrot
  1 carrot
• chicken stock concentrate
  2 units
• cilantro
  1 bunch
• cumin
  1 tsp
• garlic
  4 cloves
• jasmine rice
  1 c
• lime
  1 lime
• mayonnaise
  2 tbsp
• orange
  2 oranges
• oregano
  2 tbsp
• pork tenderloin
  1 lb
• shredded red cabbage
  1 c
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• large bowl
• small bowl
• small pot

1. 

   1

   garlic black beans jasmine rice chicken stock concentrate cumin pork tenderloin oregano orange lime cilantro carrot sour cream mayonnaise shredded red cabbage avocado vegetable oil butter

   garlic: 4 cloves, black beans: 15 oz, jasmine rice: 1 c, chicken stock concentrate: 2 units, cumin: 1 tsp, pork tenderloin: 1 lb, oregano: 2 tbsp, orange: 2 oranges, lime: 1 lime, cilantro: 1 bunch, carrot: 1 carrot, sour cream: 2 tbsp, mayonnaise: 2 tbsp, shredded red cabbage: 1 c, avocado: 1 avocado, vegetable oil: 1 tbsp, butter: 3 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Mince or grate garlic. Drain and rinse black beans.
3. 

   3

   Melt 1%tbsp butter in a medium pot over medium-high heat. Add half the garlic; cook until fragrant ⏱️ 30 seconds . Stir in jasmine rice, beans, half the chicken stock concentrate, and half the cumin. Add ¾%cup water 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 . Keep covered off heat until ready to serve.
4. 

   4

   Meanwhile, pat pork tenderloin dry with paper towels and season all over with ¾%tsp cumin, 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 . Transfer to a cutting board to rest, then thinly slice crosswise.
5. 

   5

   While pork roasts, pick oregano leaves from stems; discard stems and mince leaves. Halve orange and lime. Mince cilantro. Trim, peel, and grate carrot on the largest holes of a box grater. In a small bowl , squeeze in juice from whole orange and 1 lime half. Stir in remaining cumin, remaining chicken stock concentrate, and 1%tbsp oregano; set aside.
6. 

   6

   In a large bowl , combine sour cream, mayonnaise, cilantro, and as much remaining garlic as you like. Season with salt and pepper. Reserve 2%tbsp sauce for later. Add carrot and shredded red cabbage to bowl with remaining sauce; toss to coat. Add a big squeeze of lime juice; season with salt and pepper. Halve, pit, and peel avocado; thinly slice. Gently toss avocado in a second small bowl with a big squeeze of lime juice and a pinch of remaining oregano. Season with salt and pepper.
7. 7

   Heat a small pot over medium-high heat. Add mojo sauce; cook until slightly thickened ⏱️ 2 minutes . Stir in 1%tbsp butter until melted; season with pepper. Fluff rice mixture with a fork; stir in 1%tbsp butter and season with salt and pepper. Divide between plates with sliced pork. Top rice mixture with reserved cilantro sauce and pork with mojo sauce. Serve with slaw, avocado salad, and any remaining lime wedges on the side.