<http://schema.org/recipeInstructions>
" From 1 orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. Cut remaining orange into 8 to 12 wedges; set aside. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In cup, combine orange peel, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut pork tenderloin crosswise into 8 pieces, each about 1 1/4 inches thick. Place pork, cut sides down, on sheet of plastic wrap and press with heel of hand to flatten slightly, to about 1-inch thickness. Rub both sides of pork rounds with cumin mixture; let stand while cooking beans. In a nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat until hot. Add onion and cook about 8 minutes or until golden, stirring frequently. Add garlic; cook 1 minute. Add beans, broth, crushed red pepper, orange juice, and lime peel and juice. Heat to boiling over medium-high heat and cook until juices reduce slightly, about 2 minutes. Transfer beans to bowl; cover and keep warm. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Add pork and cook 5 minutes or until well browned. Reduce heat to medium. Turn pork over and cook 3 to 5 minutes longer or until browned on the outside and still slightly pink in the center. To serve, spoon bean mixture onto 4 dinner plates. Place pork on bean mixture and sprinkle with cilantro. Arrange 2 or 3 orange wedges on each plate with pork. Serve with avocado if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3402/caribbean-pork-black-beans/?src=shelter_footer>