Instant Pot™ Cuban Pork Tenderloin with Rice and Beans

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.
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20 Minutes Prep
40 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon 1 pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
  • Small check mark in a circle icon 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • Small check mark in a circle icon 1/2 cup orange juice
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 5 cloves garlic, finely chopped
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • Small check mark in a circle icon 1 cup uncooked regular long-grain white rice
  • Small check mark in a circle icon 1 tablespoon fresh lime juice
  • Small check mark in a circle icon 2 tablespoons chopped fresh cilantro leaves
  • Small check mark in a circle icon Old El Paso™ Thick 'n Chunky salsa, as desired
Preparation
  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.
Expert Tips
  • 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.
Nutrition
1 Serving: Calories 530 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 85mg; Sodium 1050mg; Potassium 610mg; Total Carbohydrate 62g (Dietary Fiber 4g, Sugars 3g); Protein 40g % Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 25% Exchanges: 3 Starch, 0 Fruit, 1 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 4 1/2 Very Lean Meat, 0 Lean Meat, 0 High-Fat Meat, 2 Fat