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Mojo Pork Tenderloin
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Mojo Pork Tenderloin

Mojo Pork Tenderloin

with Arroz Congri, Creamy Cilantro Slaw, and Avocado Salad

Webster’s defines mojo as, “a magic spell, hex, or charm.” And even though this mojo (pronounced mo-ho) refers to the citrusy Cuban sauce, we think the dish will have similar effects on you. Here, cumin-rubbed pork tenderloin is roasted to juicy perfection, then sliced and served over savory black beans and rice (aka arroz congri). On the side, there’s tangy cabbage and carrot slaw and avocado slices tossed with lime juice and fresh oregano. Last but not least...sauces. Orange-and-lime-juice-spiked mojo sauce lifts and brightens the dish while garlicky cilantro sauce lends a sultry note. Together, it’s a full-blown flavor explosion that’ll have your taste buds singing “Havana-ooh-na-na!”


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


serving amount

4 clove


13.4 ounce

Black Beans

½ cup

Jasmine Rice

2 unit

Chicken Stock Concentrate

2 teaspoon


12 ounce

Pork Tenderloin

¼ ounce


1 unit


2 unit


¼ ounce


3 ounce


6 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


(Contains Eggs)

4 ounce

Shredded Red Cabbage

1 unit


Not included in your delivery

1 teaspoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)5481 kJ
Calories1310 kcal
Fat70 g
Saturated Fat24 g
Carbohydrate101 g
Sugar18 g
Dietary Fiber20 g
Protein50 g
Cholesterol210 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Paper Towel
Large Bowl
Small Bowl
Small pot


Start Prep

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate garlic. Drain and rinse beans.

Cook Rice and Beans

Melt 1 TBSP butter in a medium pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds to 1 minute. Stir in rice, beans, half the stock concentrates, and half the cumin. Add ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Roast Pork

Meanwhile, pat pork dry with paper towels and season all over with ¾ tsp cumin (1½ tsp for 4 servings), salt, and pepper. Rub with a drizzle of oil. Place on a baking sheet and roast on top rack until cooked through, 18-20 minutes. Transfer to a cutting board to rest. Thinly slice crosswise.

Finish Prep and Make Mojo Sauce

While pork roasts, pick oregano leaves from stems; discard stems and mince leaves. Halve orange and limes. Mince cilantro. Trim, peel, and grate carrot on the largest holes of a box grater. In a small bowl, squeeze in juice from whole orange and 1 lime half (both oranges and 1 whole lime for 4 servings). Stir in remaining cumin, remaining stock concentrates, and 1 TBSP oregano (2 TBSP for 4); set aside.

Make Slaw and Avocado Salad

In a large bowl, combine sour cream, mayonnaise, cilantro, and as much remaining garlic as you like. Season with salt and pepper. Reserve 2 TBSP sauce (4 TBSP for 4; you’ll use it in step 6). Add carrot and cabbage to bowl with remaining sauce; toss to coat. Add a big squeeze of lime juice; season with salt and pepper. Halve, pit, and peel avocado; thinly slice. Gently toss avocado in a second small bowl with a big squeeze of lime juice and a pinch of remaining oregano. Season with salt and pepper.

Finish and Serve

Heat a small pot over medium-high heat. Add mojo sauce; cook until slightly thickened, 2-4 minutes. Stir in 1 TBSP butter until melted; season with pepper. Fluff rice mixture with a fork; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. Divide between plates with pork. Top rice mixture with reserved cilantro sauce and pork with mojo sauce. Serve with slaw, avocado salad, and any remaining lime wedges on the side.