A Cuban Holiday Feast

Chef Pedro’s Black Beans Soup
1 Bay Leaf
½ cup olive oil
½ green pepper
1 regular size cooking onion
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
2 tablespoon white vinegar
1 can black beans

Heat olive oil in saucepan, finely chop onion and green pepper, add to olive oil and sauté until translucent. Add garlic, cumin and oregano and sauté for another 2 minutes Add pre-soaked black beans, cook until black beans are tender. Add vinegar and sugar and continue to cook. Chef Pedro normally takes ½ the mixture and purees the beans for 2 minutes then adds it back into the mixture for a few extra minutes of low heat simmering and then they are ready to enjoy.

Pork Tenderloin with Orange-Garlic Glaze
(8 – 10 guests)

2 Pork Tenderloins
4 cloves of garlic (minced)
1 1/2 cup of fresh orange juice
1 large lime
1 teaspoon of ground cumin
Vegetable oil
Salt & pepper

Remove any silver skin from Pork Tenderloin s but not the fat, pat dry with paper towel. Season with salt, pepper and cumin and drizzle with oil. Let then stand for 30 minute at room temperature.

Heat heavy frying pan, add a small amount of vegetable oil and brown each side of Pork Tenderloin. Meat should be medium rare. Remove from pan. Add minced garlic to the pan, cook until tender, add lime and orange juice to the pan. Simmer slowly until the mixture thickens. Add butter to the mixture. Slice pork tenderloins, place them back in the pan simmer slowly. Place sliced pork on platter drizzle with pan jus. Serve with black bean soup and white rice and fried plantains or cassava and sliced avocado.