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Cuban-Marinated Pork Tenderloin on a Bed of Caribbean Black Bean with Plantain, Pineapple and Serrano Salsa

Recipe: Cuban-Marinated Pork Tenderloin on a Bed of Caribbean Black Bean with Plantain, Pineapple and Serrano Salsa


    This is one of the recipes from the Neuvo Latino Gala party menu. This is a rather long recipe because there are three parts but, believe me, this is so EASY. I made it the other day with grilled lobster instead of pork tenderloin, and it was a hit. I've also made it with grilled chicken or lamb chops, so don't feel limited to pork tenderloin. It's a great meal for summer and all year long.

Serves 6.


    For the pork:
    2 or 3 pork tenderloins (approx. 1 pound each) (The amount of pork tenderloin depends on how large a portion you want to serve to each person. I usually serve one tenderloin to two people and have the end scraps for another recipe.)
    3 tsp ground cumin
    3 tsp ground oregano
    Salt and pepper to taste
    Olive oil to coat tenderloin
    A bunch of cilantro for garnish when serving

    For the beans:
    1 medium white or yellow onion, chopped
    1 red bell pepper, chopped
    1 yellow bell pepper, chopped
    2 Tbl olive oil
    2 cans pinto beans with Mexican or Southwestern spices* (jalapenos added)
    3 cans black beans (drained and rinsed)
    1 Tbl cumin
    Extra hot sauce to taste

    For the salsa:
    1 large can pineapple tidbits, drained
    3 ripe plantains (Skins should be almost blackened--spotted and softened.)
    Corn oil for frying the plantains
    1 serrano chili diced very small (Be careful; wear rubber gloves when you dice the chilis.)


    Make your salsa first. You can do this earlier in the day. Cut your plantains into half-inch cubes. Put enough oil in a deep pot to come up 2 inches. Put in half of the plantain pieces when the oil is hot enough to fry. (Check hotness by dropping a bit of water off your finger into the oil; if the oil spits, it's ready.) Carefully put in the plantains so you don't burn yourself. Fry the plantains until they are golden brown. Drain the pieces on paper towels and fry the second batch. You want them crispy.

    Mix the plantains with the drained pineapple tidbits and the serrano chili. Set aside.

    Next make your beans. You can also make these ahead and then just reheat them when ready to make dinner. This is very easy. Heat 2 tablespoons of olive oil in a soup pot. Add the onion and cook on Medium High just until loosened. Add the two peppers and cook also just until loosened. You want the onions and peppers to keep their color. Add the cans of beans* and the spices. Add as much hot sauce as you like to make the beans as "zippy" as you please, but I suggest that you add several drops and then let the beans simmer about five minutes, then taste and decide if you want to add more. Don't keep adding without waiting in between, or suddenly you'll be shocked! If you add to much hot sauce, you can always go out and buy more beans, but you might not have time--so be careful. Simmer the beans 15 minutes until fully heated and then let them rest. You can refrigerate them and just reheat them before serving. You're going to make a "bed" of beans under your pork tenderloin for serving. Beans are the starch for this meal.

    *If you can't find beans that already have the convenience of the added Southwestern spices and jalapenos, don't worry. Just add a little oregano, a little more cumin and pepper, and the hot sauce will take care of the rest. The added spices in the can are a nice convenience but not completely necessary.

    Lastly, ready your pork. About 15 minutes before you want to roast your meat, coat it with olive oil and then rub in the oregano and cumin. Sprinkle lightly with salt and pepper to taste. Let sit while the oven comes up to temperature. Heat oven to 400 degrees. Roast the meat until the pork reaches 160 degrees. Use a meat thermometer in the largest pork tenderloin and put it in the fattest part. When the pork reaches 160 degrees, take it out and let it rest on the counter for 7 to 10 minutes, covered, before you slice it.

    Slice on the diagonal about one-half inch thick for each piece. Serve 4 to 6 slices per person. Fan them on top of the bed of black beans. Next to the beans, put a strip of the salsa. The salsa will be sitting on top of the beans too. Garnish with a small bunch of cilantro for color.

Serving Suggestions:


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