Cuban Pork with Black Beans and Kale

Ingredients

• Cuban Pork
• 2 cloves garlic, coarsely chopped
• 2 tablespoons cilantro, coarsely chopped
• 1 orange, for juice
• 2 lemons, for juice
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 lb pork tenderloin
• Large zip-top bag
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• Black Beans and Kale
• 1 medium yellow onion, coarsley chopped
• 4 cloves garlic, coarsely chopped
• 1 lemon, for juice
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 2 (15-oz) cans organic black beans, undrained
• 4 cups chopped kale
• ¼ teaspoon kosher salt
• 1 cup fresh prediced tomatoes

Cuban Pork - Prep

1. Chop garlic (1 teaspoon) and cilantro.
2. Squeeze orange for juice (1/4 cup); squeeze lemons for juice (1/4 cup).

Cuban Pork - Steps

1. Chop garlic (1 teaspoon) and cilantro.
2. Squeeze orange for juice (1/4 cup); squeeze lemons for juice (1/4 cup).
3. Combine all ingredients (except salt and pepper) and place in a zip-top bag. Let marinate 30 minutes.
4. Preheat grill (or grill pan) on medium-high. Remove pork from marinade (discard marinade); season pork with salt and pepper. Place pork on grill; cook 3–4 minutes on all sides.
5. Reduce heat to low; cover and continue to cook 5–6 more minutes and until pork is 145°F. Let stand 5 minutes; slice and serve.

Black Beans and Kale - Prep

1. Chop onion (1 cup) and garlic (2 teaspoons).
2. Squeeze lemon for juice (2 tablespoons).

Black Beans and Kale - Steps

1. Chop onion (1 cup) and garlic (2 teaspoons).
2. Squeeze lemon for juice (2 tablespoons).
3. Preheat a large stockpot on medium 2–3 minutes. Place oil in pan, add onion and garlic. Cook and stir 2–3 minutes or until onions are tender.
4. Stir in chili powder, cumin, cinnamon, and black beans. Cook 2 minutes; mash the beans with back of spoon (leaving some beans intact).
5. Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Add lemon juice, tomatoes, and salt. Serve with Cuban Pork.