Instant Pot Cuban Pork Tenderloin with Black Beans and Rice

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I love me some pork tenderloin!  This Instant Pot Cuban Pork Tenderloin with Black Beans and Rice recipe is easy and straight-forward. When it’s cooked in your favorite electric pressure cooker, it can be on the table in 30 minutes or less.

Instant Pot Cuban Pork Tenderloin with Black Beans and Rice Recipe

Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We??

Pork tenderloin (not to be confused with pork loin, mind you) is a huge favorite around our house.  No matter how you cook it, pork tenderloin nearly always turn out just right.

Pork tenderloin is super versatile – you can dress it up or dress it down. Because you can eat the entire cut of pork, it’s very economical.

Pork tenderloin is very easy and quick to cook; it’s so tender, you can cut it with a fork…..no joke.

You’ll want to try making pork tenderloin in your Instant Pot asap – it’s a very good method for cooking this awesome cut of pork. And, you can sear, pressure cook, and serve this meal all from one, single pot!

Things to Love About This Recipe –

• Because pork tenderloin has no bones, you can slice the entire cut of pork into medallions and eat every single bit of it.  Such a great value.
• I love it that this entire meal can be cooked in one, single pot!
• Pork tenderloin is nearly fool-proof so anybody can cook one.
• This meal can be on the table in 30 minutes or less.

What Ingredients Will You Need to Make Cuban Pork Tenderloin? 

• Pork tenderloin (be sure you get pork tenderloin, not pork loin – they are two very different cuts of pork)
• Olive oil
• Taco seasoning
• Chicken broth
• Zest and juice from an orange
• Garlic
• Black beans
• Long-grain rice
• Zest and juice from an orange
• Cilantro
• Sour cream and salsa, optional as toppings

How to Make Cuban Pork Tenderloin with Black Beans and Rice in 5 Easy Steps 

1. Use the sauté setting to brown off the pork tenderloin chunks in oil and taco seasoning.
2. Add the broth, orange zest and juice, and garlic, then stir in the beans and rice.
3. Cook the ingredients under high pressure for 5 minutes; when the timer sounds, let the ingredients rest under a natural release in the Instant Pot for 5 minutes.
4. If any pressure remains after the 5 minutes, release the steam and remove the lid; stir in the lime zest and juice along with the cilantro.
5. Serve the pork and rice garnished with salsa and sour cream.

Easy Recipe Tips for One-Pot Cuban Pork Tenderloin with Black Beans and Rice

• Know that pork no longer has to be cooked to 160 degrees F. internally like it once did – the new rule is 145 degrees F. at the center, with a 3 minute rest.  This will render perfectly cooked pork that has a nice pink tinge to it.
• To know when a pork tenderloin is 145 degrees F. internally, you’ll want to use an instant-read meat thermometer to take the temperature right at the center of the meat.
• Don’t skip the citrus juice and zest in this recipe, nor the cilantro – these ingredients are important Cuban flavors and they really compliment the pork, rice, and beans.
• People often confuse pork tenderloin for pork loin.  They are NOT one and the same, so don’t fall for that song and dance.
• A single pork tenderloin typically weighs right about 1 lb.  Often, pork tenderloins come 2 per cryo-vac package, but it’s hard to tell that from the outside. Look at the weight on the package – if it’s around 2 lbs, there are two pork tenderloins inside.
• A pork loin roast will weigh between 3-5 lbs., so that’s an easy way to know it’s not the right cut of meat if it’s pork tenderloin you are after.
• A pork loin roast will also take much longer to cook since it’s not a long, skinny piece of pork like the tenderloin is.

Other Main Dish Recipes Your Family May Enjoy – 

• Loaded BBQ Pulled Pork Sweet Potatoes 
• Instant Pot Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo
• Country Style Asian BBQ Pork Ribs 
• Pork Shank Osso Buco 
• Beef and Cheese Mexican Sanchiladas 
• How to Make Smoked Beef Tri Tip 
• Instant Pot Sausage, Potatoes and Green Beans 
• Instant Pot Buffalo Chicken Sliders 
• Oven Baked Country-Style BBQ Ribs 
• Roast Pork Tenderloin with Bacon-Cran Apple Sauerkraut 

Printable Recipe for Cuban Pork Tenderloin with Black Beans and Rice

Instant Pot Cuban Pork Tenderloin with Black Beans and Rice

Chef Alli

This Cuban Pork Tenderloin recipe is easy and straight-forward. When it's cooked in your Instant Pot, it can have it can be on the table in 30 minutes or less.   Plus, pork tenderloin is packed with flavor,  tender every time, and a juicy addition to my weekly menu! 

Servings: 4 servings

5 from 3 votes

Cook ModePrevent your screen from going dark

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Approx. Time Needed for Instant Pot to Pressurize: 10 minutes mins

Total Time 35 minutes mins

Ingredients

 

• 1-2 Tbs. olive oil
• 1-2 Tbs. taco seasoning
• 1 lb. pork tenderloin cut into 1 1/2" cubes
• 1 1/2 cups chicken broth
• zest and juice from 1 orange
• 3-4 cloves garlic crushed
• 15 oz. can black beans drained and rinsed
• 1 cup uncooked jasmine or basmati rice
• zest and juice of 1 lime
• chopped fresh cilantro to taste

Instructions

 

• Select the sauté setting on your Instant Pot; add a good drizzle of oil and the taco seasoning to the pot.

  When the oil is hot, add the cubed pork, browning it on all sides, working in batches so you don’t overcrowd the pot. Remove the browned pork from the Instant Pot and reserve. (**You aren't fully cooking the pork at this point, just browning it for now.)
• Add the broth, orange zest, orange juice, and garlic to pot; stir in the black beans, rice, and reserved pork.

  Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure.   
• When the timer sounds, perform a natural release for 5 minutes; if any pressure remains in the Instant Pot at that point, perform a quick release to remove it.

  Carefully unlock and remove the Instant Pot lid; stir in the lime zest and juice, along with the cilantro.

  Serve the pork and rice with sour cream, salsa, and other favorite toppings, as desired. Enjoy!

Notes

• Know that pork no longer has to be cooked to 160 degrees F. internally like it once did – the new rule is 145 degrees F. at the center, with a 3 minute rest.  This will render perfectly cooked pork that has a nice pink tinge to it.
• To know when a pork tenderloin is 145 degrees F. internally, you’ll want to use an instant-read meat thermometer to take the temperature right at the center of the meat.
• Don’t skip the citrus juice and zest in this recipe, nor the cilantro – these ingredients are important Cuban flavors and they really compliment the pork, rice, and beans. 
• People often confuse pork tenderloin for pork loin.  They are NOT one and the same, so don’t fall for that. 
• A single pork tenderloin typically weighs right about 1 lb.  Often, pork tenderloins come 2 per cryo-vac package, but it’s hard to tell that from the outside. Look at the weight on the package – if it’s around 2 lbs, there are two pork tenderloins inside. 
• A pork loin roast will weight between 3-5 lbs., so that’s an easy way to know it’s not the right cut of meat if it’s pork tenderloin that you want.
• A pork loin roast will also take much longer to cook since it’s not a long, skinny piece of pork like the tenderloin is. 

Nutrition

Calories: 442kcalCarbohydrates: 56gProtein: 34gFat: 8gSaturated Fat: 2gCholesterol: 74mgSodium: 843mgPotassium: 906mgFiber: 8gSugar: 1gVitamin A: 59IUVitamin C: 10mgCalcium: 66mgIron: 4mg

Tried this recipe?Let us know how it was!

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Let’s Get Cookin’,
Chef Alli

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