Instant Pot® Cuban Pork Tenderloin with Rice and Beans

Prep 20 min
Total 40 min
Servings 4

This one-pot Cuban pork and rice meal is a quick and easy dinner, making it perfect for the weeknight rush. The flavors of mojo—a garlic-citrus sauce popular in Cuba—are what bring this dish together.

By Betty Crocker Kitchens

Updated September 13, 2019

Make with

Old El Paso

Ingredients

2

tablespoons vegetable oil
1

pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
1 1/4

cups Progresso™ chicken broth (from 32-oz carton)
1/2

cup orange juice
1

package (1 oz) Old El Paso™ original taco seasoning mix
5

cloves garlic, finely chopped
1

teaspoon ground cumin
1

can (15 oz) Progresso™ black beans, drained, rinsed
1

cup uncooked regular long-grain white rice
1

tablespoon fresh lime juice
2

tablespoons chopped fresh cilantro leaves
Old El Paso™ Thick 'n Chunky salsa, as desired

Steps

Hide Images

1

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
2

Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
3

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4

Stir in lime juice. Top with cilantro. Serve with salsa.

Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
We used bottled refrigerated orange juice, but shelf-stable or fresh will work fine, too.