Ingredients

• 2 cloves garlic
• 2 tablespoons fresh cilantro
• 1 orange, for juice
• 2 lemons, for juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Large zip-top bag
• 1 lb pork tenderloin
• ¾ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Chop garlic (1 teaspoon) and cilantro. Juice orange (¼ cup) and lemons (¼ cup). Place garlic, cilantro, both juices, cumin, and oregano in bag; add pork (wash hands), seal and let stand to marinate 30 minutes.
2. 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.
3. Reduce heat to low; cover and cook 5–6 more minutes until pork is 145°F. Let stand 5 minutes; slice and serve.

Ingredients

• 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

Prep

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

Steps

1. 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.
2. Stir in chili powder, cumin, cinnamon, and black beans. Cook 2 minutes; mash the beans with back of spoon (leaving some beans intact).
3. 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.