Brazilian-Inspired New Year Orange Garlic Pork

Ingredients

• 1 pork tenderloin (about 1 1/4 pounds / 570 g), silver skin trimmed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin, divided
• 4 garlic cloves, minced, divided
• 3/4 cup (180 ml) fresh orange juice
• 1 teaspoon finely grated orange zest
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 cup (185 g) dry long-grain white rice
• 1 3/4 cups (420 ml) water, or amount required by the rice package
• 1 can (15 ounces / 425 g) black beans, drained and rinsed
• 1/2 cup (120 ml) water, for the beans
• 1 bay leaf
• 1 orange, cut into wedges, for serving

Instructions

1. Heat the oven to 425°F / 220°C. Pat the pork dry with disposable paper towel; do not wash raw meat. Rub with 1 tablespoon olive oil, 1/4 teaspoon salt, pepper and half the cumin. Wash hands and clean surfaces after handling the raw pork.
2. Start the rice in a covered saucepan with its measured water, following the package ratio if different. Simmer gently until tender, usually 15–20 minutes, then rest covered off the heat for 5 minutes.
3. Heat an oven-safe skillet over medium-high heat. Brown the tenderloin for about 2 minutes on each of its four sides. Transfer the skillet to the oven and roast for about 12–18 minutes, checking early with a thermometer.
4. Remove when the thickest part reaches at least 145°F / 63°C. Transfer to a clean board and rest for at least 3 minutes; 5 minutes is convenient. Use oven mitts for the skillet handle, which stays dangerously hot.
5. Meanwhile, warm the remaining tablespoon of olive oil in a small saucepan. Add half the garlic and stir for 30 seconds. Add orange juice, zest, honey and lime juice. Simmer for 5–8 minutes until slightly syrupy, stirring; keep this sauce separate from all raw pork utensils and juices.
6. In another small saucepan combine the beans, bean water, remaining garlic, remaining cumin, remaining salt and bay leaf. Simmer gently for 8–10 minutes until hot, stirring occasionally. Remove the bay leaf.
7. Slice the rested pork across the grain. Divide pork, fluffed rice and beans among four plates, spoon over the orange sauce and add the orange wedges. Refrigerate any leftovers promptly.