UBS In Person Cooking Class: Cuban Mojo Pork Tenderloin, Stewed Black Beans

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Mojo Pork Tenderloin

Serves 4

2 Pork tenderloins

1 cup orange juice, fresh squeezed

¼ cup lime juice, fresh squeezed

10 cloves garlic, peeled

1 onion, peeled and cut into quarters

⅓ cup cilantro leaves

2 tablespoons oregano leaves

Olive oil

1. Place the pork tenderloins in a large baking dish.

2. Combine orange juice, lime juice, garlic, onion, cilantro, and oregano in a blender. Blend until thoroughly mixed and pour over pork tenderloins. Marinate in the fridge for 2-4 hours.

3. Preheat the oven to 400 degrees.

4. Place a large skillet on the stove over medium high heat. Remove pork from the marinade and dry with paper towels, ensuring to wipe any chunks of marinade off.

5. Add a thin layer of olive oil to the pan and when the oil is shimmering, carefully add pork to the pan. Sear the first side until brown, 2-4 minutes and repeat with the other sides. When pork is fully browned on all sides, place on a rimmed baking tray and place in the oven. Cook until a digital thermometer reads 135 degrees in the thickest part of the pork; 6-12 minutes. Remove the pork and rest for 10 minutes before slicing against the grain.

Black Beans and Rice, Maduros

Serves 4

Olive oil

Kosher salt

2 15-oz cans of black beans, drained and rinsed

1 sweet onion, small dice

2 red bell peppers, deseeded and small dice

2 tablespoon garlic, minced

2 teaspoons toasted and ground cumin seed

2 teaspoons dried oregano

½ teaspoon sazon

1 bay leaf

¼ cup white wine

⅔ cup chicken stock, low sodium or unsalted homemade

½ lime

2 cups cooked short grain rice

4 ripe plantains, peeled and cut into ½ inch thick slices on the bias

1. In a large sauce pot on the stove, add a thin layer of olive oil and turn the heat to medium. When the oil is shimmering, add onions and bell peppers. Cook, stirring occasionally, until the onions and peppers soften, 5-7 minutes. Season with a small pinch of salt.

2. Add garlic, stir frequently for 30-45 seconds, and add cumin, oregano, sazon, and bay leaf. Cook the spices for 30 seconds while stirring and add white wine. When the wine is almost gone add chicken stock. Bring to a simmer and cook until half of the liquid is gone and the bean mixture is thickened. Taste and season with salt and lime. Remove bay leaf.

3. Place a large skillet on the stove over medium high heat and add a thin layer of olive oil. When the oil is shimmering, place sliced sweet plantains in the pan. Ensure the plantains are in one layer. Cook until the first side is brown, 2-3 minutes, flip and brown the second side, 1-2 minutes. Remove from the pan onto a paper towel lined plate and sprinkle with salt.