Gluten-Free Cuban-Style Rice Bowl

Ingredients

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• 1 1/4 lb pork tenderloin, trimmed
• 1/3 cup fresh orange juice
• 3 tbsp fresh lime juice, divided
• 4 cloves garlic, minced, divided
• 1 tsp ground cumin, divided Shop
• 1 tsp dried oregano Shop
• 1 1/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) black beans, undrained Shop
• 1 bay leaf Shop
• 1 tbsp red wine vinegar Shop
• 3 cups cooked long-grain white rice Shop
• 2 very ripe plantains (mostly black), sliced on the diagonal
• 1 small red onion, thinly sliced
• 1/3 cup apple cider vinegar Shop
• 1 tsp sugar Shop
• 1 avocado, sliced
• 1/4 cup chopped cilantro

Instructions

1. 1 Whisk the orange juice, 2 tbsp lime juice, half the garlic, 1/2 tsp cumin, oregano, 3/4 tsp salt and 1 tbsp olive oil into a mojo. Pour over the pork and marinate for 30 minutes, or up to 8 hours in the fridge.
2. 2 Toss the red onion with the cider vinegar, sugar, a pinch of salt and the remaining lime juice and set aside to pickle.
3. 3 Heat 1 tbsp olive oil in a saucepan over medium heat. Cook the onion and bell pepper for 6 minutes, add the remaining garlic and cumin for 30 seconds, then add the black beans with their liquid and the bay leaf. Simmer for 15 minutes, until thick, and stir in the red wine vinegar and remaining salt.
4. 4 Preheat the oven to 425°F (220°C). Remove the pork from the marinade, pat dry and sear in an oven-safe skillet with 1 tbsp olive oil over medium-high heat for 2 minutes per side.
5. 5 Move the skillet to the oven and roast for 12-15 minutes, until the center reaches 145°F (63°C). Rest for 5 minutes, then slice.
6. 6 Meanwhile, fry the plantain slices in a nonstick skillet with a little oil over medium heat for 2-3 minutes per side, until deep golden and caramelized.
7. 7 Divide the rice among 4 bowls and top with pork, black beans, plantains, pickled onion, avocado and cilantro.

Tips & Notes

• Use plantains with mostly black skins for sweet, caramelized maduros. Yellow plantains are starchy and will not soften the same way.
• Pat the pork dry after marinating. A dry surface browns well, and the sugar in the orange juice will not burn as fast.
• Make the black beans a day ahead. They thicken and taste even better the next day in the rice bowl.

Common questions