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.
20 Minutes Prep
40 Minutes Total
- 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
- 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.
- Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
- 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.
- 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.