Instant Pot™ Cuban Pork Tenderloin with Rice and Beans
40 Minutes Total
- 4 Servings
- 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
Recipe Continues Below
- 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.
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