Easy Mojo Marinated Pork Roast with Black Beans and Rice

The week before Christmas is a particularly hectic time for those of us who celebrate the holiday. Juggling the competing demands of work, holiday decorations, shopping for and wrapping gifts, parties, and perhaps also hosting house guests can leave us gasping. Under such circumstances, my motto is to keep mealtime simple, and the following recipe is one way I do so.

This recipe takes several shortcuts to evoke the tastes of Cuban Lechon Asado, so dear to the heart of this native Floridan, while cutting out much of the fuss normally involved. In my view, Cuban-style mojo marinade, which has a particular affinity for pork, is one of the great flavors of the world and is a useful secret weapon for any cook to have in his or her arsenal.

ingredients

For the mojo marinade:

1/4 cup olive oil
6 garlic cloves, peeled and finely minced or pressed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup Seville orange juice (or 3 tablespoons regular Valencia orange juice mixed with 3 tablespoons lime juice)

2-3 pound boneless pork roast

For the rice and beans:

2 12.5-ounce cans of black beans
1 teaspoon olive oil
3 slices bacon, chopped
1 large yellow onion, peeled and chopped
1 garlic clove, peeled and finely minced or pressed
1 medium-sized green or red bell pepper, seeded, stemmed, and chopped
1/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cup rice
1 tablespoon reserved mojo marinade

preparation

1. Combine all mojo marinade ingredients in a cup. Set aside 1 tablespoon of the marinade for later use in making the rice and beans.
2. Place the pork roast in zipper-seal plastic bag, pour the mojo marinade over the roast, seal the bag, and allow it to marinate for at least 4 hours, but preferably overnight.
3. At the end of the marinating period, place the roast and marinade in an ovenproof casserole. Bake in a preheated 425 degrees F. oven, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and bake for approximately 40 more minutes or until the roast reaches an internal temperature of 155 degrees F., basting occasionally and adding water as needed to maintain the sauce. Remove from the oven, cover, and allow to rest 15 minutes before slicing.
4. While the roast is cooking, prepare the black beans and rice. Drain the black bean broth into a large measuring cup. Add water to make 2 1/4 cups liquid. Set aside. In a large saucepan, on a medium-heat burner, sauté bacon in 1 teaspoon olive oil until lightly browned. Add onions and garlic; sauté for 2 minutes until soft. Add green peppers, crushed red pepper, cumin, oregano, salt, sugar, and rice; sauté, stirring, for an additional 2 minutes. Reduce the heat to low and add black beans, the bean broth/water mixture, and the reserved mojo marinade. Simmer, covered, for approximately 30 minutes or until the rice is cooked through. Correct the seasoning, if needed, to suit your preference.
5. Slice the roast and transfer to a serving dish. Deglaze the roasting pan, adding a tablespoon or two of water if needed, and pour mojo sauce over the pork (or serve on the side). Transfer the rice and beans to a serving dish. Serves 6.

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