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© Meredith Corporation. All rights reserved. Used with permission.
(14 ounces cooked meat, 1-1/2 cups bean salad, 5 tablespoons mojo sauce)
Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt and a dash of pepper. Use the flat side of a knife to mash the garlic into a paste; transfer to a bowl. Whisk in 1 tablespoon lime juice, the orange juice and 2 tablespoons oil. Set aside for serving.
In a medium bowl, whisk together the remaining 1 tablespoon lime juice and 2 tablespoons oil. Add black beans, onion, jalapeño, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
Rub the pork with the remaining 1 tablespoon oil; sprinkle generously with salt and pepper.
Arrange hot coals around a drip pan in a charcoal grill. Test for medium-hot heat above the drip pan. Place the pork on the grill rack over the pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center registers 155°F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Transfer the pork to a platter; let stand for 10 minutes before slicing.
Drizzle the sliced pork with the mojo sauce and serve with the bean salad.