Cuban Style Pork Tenderloin

Ingredients: 

Two large pork tenderloins (about 2 pounds)

7 cloves garlic (5 chopped fine, 2 sliced paper-thin)

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons salt

1 cup mixed fresh citrus juice (about one grapefruit, one orange and 3 limes)

1 medium onion, chopped

1 jalapeno pepper (chopped with seeds)

1 large (1 pound) can of whole black beans

4 tablespoons olive oil

1-tablespoon cider vinegar

1/4-teaspoon cayenne pepper

1/3 cup chopped cilantro

1/2 teaspoon freshly ground black pepper

Cooking Equipment: 

Grill over coals

Cooking Time: 
25 min
Serves: 
4
Instructions: 

Before the trip: Wash, dry and trim the pork of excess fat and silver skin. Cut several slits in the pork and insert the sliced garlic into the slits. Combine 2 chopped garlic cloves, cumin, oregano and 1 teaspoon of salt. Rub this mixture all over the pork, put the pork into a Ziploc bag and pour the citrus juice over it. Seal the bag. Place the chopped onion, pepper and remaining garlic in a Ziploc bag. Drain black beans and place in vacuum sealed bag inside large ziploc bag. At the campsite: Start a fire in the pit or barbecue. Once the fire is burning, put the beans in a small saucepan on a cool part of the fire or on a camping stove over low heat. In a fry pan, heat two tablespoons of the olive oil until very hot, but not smoking. Put the chopped onion, pepper and garlic in the pan and cook, stirring, on very high heat until brown and soft, about 8 to 10 minutes. Add the vinegar, cayenne, cilantro, 1 teaspoon of salt and pepper and continue to stir for another minute. Add this mixture to the beans and continue to heat the beans while you cook the pork. Place the pork on the grill over coals and cook for 6–8 minutes per side until just faintly pink inside (15–18 minutes total). You may cut into it to check for doneness. When the pork is done, remove it from the grill and let it rest. To serve: Slice the pork into medallions. Divide the beans among the plates, top the beans with the pork. Serve with lime wedges, cilantro and sour cream if you wish.

Comments: 

This is a first night meal on extended trips. With red wine this is truly exceptional and worth all the work.

Vegetarian Recipe: 
No
Dehydrated Meal: 
No
Preparation Difficulty: 
fancy