Heat oven to 425° F.
Cook the rice according to the package directions, placing the beans on top of the rice during the last 2 minutes of cooking to warm through. Stir with a fork to combine.
Meanwhile, combine the cilantro, green chilies, radishes, scallion, lime juice, 4 tablespoons of the oil, and ½ teaspoon salt in a medium bowl.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the pork with the cumin and ½ teaspoon each salt and pepper. Cook, in 2 batches, until brown, 3 to 5 minutes.
Return all the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest medallions registers 145° F, 6 to 8 minutes.
Serve the rice and beans warm, topped with the pork and cilantro sauce.