Cuban roasted mojo pork with black beans and rice

Cuban Mojo Pork Roast

Mojo Pork

pork loin roast, approximately 4 pounds.
4 cups orange juice
zest and juice of 2 limes
zest and juice of 2 oranges
2 or 3 garlic cloves, minced
1 tablespoon dried oregano
salt and pepper

Season the loin well with salt and pepper. Put into a container cover with orange juice plus the zest of the citrus, oregano, and garlic. Let marinate overnight. After marinating, remove from the juice and roast in a low oven, about 275 degrees until the internal temperate reaches 135 degrees. Remove from the oven and finish on a hot grill until the internal temperature reaches 145 degrees. Let rest for 15 minutes before slicing.

Black Beans and Rice
1/4 cup olive oil
1 cup brown rice
1 1/2 cups low sodium chicken broth
1 can black beans, drained and rinsed
1 clove garlic, minced
salt and pepper to taste
1/4 cup chopped cilantro

Saute the rice in the olive oil until well coated in the oil but do not brown. Transfer to a casserole dish. Pour in hot chicken broth and add the salt and pepper, cover the dish and bake in a 350 degree until the rice is tender; this should take about an hour. When rice is tender, fluff with a fork and stir in the black beans and garlic. Replace the cover over the dish and continue to bake for another 10 minutes, just until the beans are warmed through. Stir in the chopped cilantro, taste and adjust seasonings as necessary.

Notes:
Feel free to serve with fresh salsa.
Fried plantain chips also makes a nice addition to this dish.