mexican

Yucatan Style Grilled Pork with Bitter Orange Marinade and Black Beans

This grilled dish pairs pork tenderloin, thinly sliced with cooked black beans, drained, orange juice and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High protein High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

69 g Protein

80 g Carbohydrates

13 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

217g pork tenderloin, thinly sliced 258 kcal
204g cooked black beans, drained 269 kcal
57g orange juice 27 kcal
19g lime juice 6 kcal
23g achiote paste 54 kcal
64g red onion, thinly sliced 26 kcal
1.27 tsp (3g) cumin, ground 11 kcal
0.64 tsp (1g) kosher salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

orange juicelime juiceachiote pastecuminkosher saltblack pepper
In a bowl, whisk orange juice, lime juice, achiote paste, cumin, salt, and black pepper until smooth.
pork tenderloin
Slice pork thinly, toss with the marinade, and let sit 15 minutes while you prep the skillet.
pork tenderloin
Heat a skillet over medium-high. Add pork and cook 3-4 minutes per side until browned and cooked through.
cooked black beanskosher salt
Warm the black beans in a small pan with a splash of water; season with a pinch of salt if needed.
pork tenderloincooked black beansred onion
Serve pork with warmed beans and top with quick-pickled red onion.