Cuban Mojo Pork

Step 1. Mix Orange, Lime, Garlic, Oregano, Cumin, and half the Salt. Reserve half separately; coat Pork Tenderloin in the rest and refrigerate for at least 30 minutes. Toward the end, bring White Rice, most of the Water, and the rest of the Salt to a boil.

Step 2. Cover the rice and simmer over low heat until tender, about 15 minutes. Remove from the heat and keep covered.

Step 3. Heat half the Olive Oil in a saucepan over medium heat. Add Onion and cook until softened, about 5 minutes.

Step 4. Add Black Beans and the rest of the Water. Simmer over low heat until hot and slightly thickened, about 8 minutes; mash a spoonful of beans into the liquid. Cover and keep warm off the heat.

Step 5. Lift the pork from its marinade and discard the marinade. Heat the rest of the Olive Oil in a large skillet over medium-high heat. Brown the pork on all sides, about 6 minutes.

Step 6. Reduce the heat to medium-low, cover, and cook the pork, turning occasionally, until its center reaches 145°F (63°C), about 10 minutes. Transfer to a board and rest for 5 minutes.

Step 7. Meanwhile, heat Vegetable Oil in another large skillet over medium heat. Fry Plantain until browned and soft, about 2 minutes per side. Drain on paper towels.

Step 8. Slice the pork against the grain. Fluff the rice and serve with the beans and plantains. Spoon the reserved citrus mixture over the pork.