Even though I’m not Cuban, this meal was very comforting to me. The flavors of Cuba are very similar to those of the Dominican Republic and I jumped on the opportunity to serve a very Latin meal.
With the pork in the slow cooker, I was able to better multi-task. I made black beans to go atop rice and fried up sliced plantains to serve on the side.
I fed a crowd with this recipe, if you’re making this for a gathering of four halve the recipe.
Cuban Inspired Pork Tenderloin
- 4 lb pork tenderloin
- 1 1/4 C orange juice
- juice of 6 limes
- 1 C chicken broth
- 4 tbsp soy sauce
- 10 cloves garlic, minced
- 2 tsp dried oregano
- 4 tbsp butter
- 6 tbsp flour
- Place tenderloin in slow cooker.
- In bowl combine OJ, lime juice, broth, soy sauce, garlic, oregano, and S+P. Pour over tenderloin.
- Cook on LOW for 5-6 hours.
- Remove pork. Strain 4 C of the sauce into a sauce pan. Whisk in flour and butter. Cook until reduced to desired consistency, at least 5 minutes.
- Slice pork and serve.
* This recipe is adapted from Jo at http://www.jocooks.com/healthy-eating/crockpot-cuban-style-pork-tenderloin/*
This blog post also comes with a bonus recipe for fried plantains!
- plantains (2 for 3 people), peeled
- olive oil, for shallow frying
- Slice plantains.
- Fry for 5 minutes, flipping halfway through.
- Set on paper towel lined plate to absorb the extra grease and sprinkle with salt.
To me, “rice and beans” by definition is white rice with black beans (cooked with onion and bell pepper) but after living in the Alabama where pinto beans seem to be more popular and living in the Florida panhandle where there’s a lot of New Orleans influence, rice and beans has come to be a very ambiguous term.
This recipe for rice and beans refers to black beans. Although similar to my mother’s recipe, this one is actually adapted from my brother’s fiancé.
- 1-2 tbsp olive oil
- 1/2 yellow onion
- 1/2 green bell pepper
- 2 cans black beans, drained and rinsed
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 bay leaf
- 2 shakes hot sauce
- Saute onion and pepper in olive oil for 3-4 minutes. Season with garlic powder, cumin, salt and pepper. Add in black beans, 1/4 can water, bay leaf, and hot sauce.
- Cook covered over med-low heat 25 minutes.
- Serve with cooked white rice and cream cheese*.
*I have a recommendation that will sound strange – serve cream cheese with your rice and beans. Trust me on this one. I think my mom was the first person to try this – she says it is common to eat rice and beans with Edam cheese. As delicious as Edam is (it’s one of my favorite cheeses) the slight tang and the creaminess you get from cream cheese compliments the bold flavor of black beans. (If you think of it like sour cream it doesn’t sound as crazy.) Take your fork, get a little cream cheese and then dig into the rice and beans! Perfect.