A more exciting way to liven up your pork fillet!
Cuban Mojo Pork Tenderloin With Black Beans and Pineapple Salsa
This light and summery dish is a great way to change up how you cook a delicious and tender pork fillet.
The pork is placed in a cuban mojo marinade overnight before being cooked sous vide until tender. It is then pan fried and served alongside some warming cumin black beans and a zingy pineapple salsa. There are so many other delicious sides you could add to this meal. I like serving this with some simple rice and salad.
One of the things I love most about cooking sous vide is that you can prepare and cook the pork in advance and then pan fry or even throw on the grill just before you are about to serve!
This dish is great served with fresh salad and rice, or any other side dishes you can come up with!
A healthy, balanced meal that is perfect for preparing in advance for an easy midweek dinner or as part of your summer bbq!
- 4 Servings
- Prep time: 24 Hours|Cook time: 150 Minutes|Total time: 26 Hours 30 Minutes
For the Pork
For the Black Beans
For the Pineapple Salsa
- Mix all of the ingredients for the marinade in a bowl and place in a vacuum sealed bag with the pork. Leave to marinade overnight.
- Preheat the water bath to 59 degrees celcius (139 Fahrenheit) and cook the pork sous vide for 1 1/2 - 2 hours.
- When the pork is cooked, remove from the bag and pat dry with kitchen roll and set aside.
- Heat a frying pan or wok and spray with oil, then add the onion and cook for 5mins until softened.
- Add the pepper and cook for 3 minutes.
- Add the tomatoes and cook for 3 minutes.
- Add the garlic, cumin & oregano and cook for 30 seconds until fragrant.
- Add the stock and simmer for 5 minutes until reduced and the beans are tender.
- Meanwhile, mix the ingredients for the salsa in a small bowl and heat a frying pan until hot.
- Spray the frying pan with oil and cook the pork fillet for 1 minute in each side to brown, then slice.
- Stir the salt, coriander & hot sauce into the black beans and serve with the pork and salsa.
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