Bright citrus-garlic pork that tastes like it roasted for hours but cooks in minutes. Paired with quick black beans and rice for a complete, high-protein meal. Fresh, zesty, and satisfying.

Per serving
Cook the rice according to package instructions. In the last minute of cooking, stir in the drained black beans to warm them through.
While rice cooks, whisk orange juice, lime juice, minced garlic, cumin, oregano, and half the olive oil in a bowl. Add pork slices and toss to coat. Let sit for 5-10 minutes.
Heat the remaining olive oil in a large skillet over medium-high heat. Remove pork from marinade (reserve the liquid) and sear for 3-4 minutes per side until golden and cooked through.
Pour the reserved marinade into the hot pan with the pork. Let it bubble and reduce for 1 minute until it forms a sticky glaze coating the meat.
Divide the rice and bean mixture between bowls. Top with the glazed pork, avocado slices, red onion, and fresh cilantro.
Soak the sliced red onion in cold water or lime juice for 10 minutes to remove the raw bite and turn them pink.
Store pork and rice separately from avocado to prevent browning. Keeps well for 3 days.