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A plate of cuban pork tenderloin with black and beans and rice - so delicious!

Instant Pot Cuban Pork Tenderloin with Black Beans and Rice

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
Chef Alli
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Approx. Time Needed for Instant Pot to Pressurize: 10 minutes
Total Time 35 minutes

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
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