Cuban Spiced Pork Tenderloin and Soffrito Rice
You can never have too many main course recipes, so give Cuban Spiced Pork Tenderloin and Soffrito Rice
Instructions
Preheat the oven to 450 degrees F.
Heat medium pot with tight fitting lid over medium high heat.
Add oil and bacon and brown bacon.
Add onions and peppers and saute 5 minutes. Bring broth to a boil.
Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
For pork, cut 4 slits into each loin and nest garlic and bay into meat.
Place meat on nonstick baking sheet.
Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes.
Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
Suggested drink: mojitos!
Ingredients
2teaspoonsanise seed2slicesbacon, chopped4bay leaves651milliliterschicken broth6servingsOptional garnishes: chopped mango or kiwi, or chopped cilantro and scallions2Tbspsgrill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper4clovesgarlic, cracked away from skin1smallgreen bell pepper, chopped2teaspoonsground coriander1Tbspground cumin2pork tenderloins, trimmed, about 2 1/2 pounds total weight2limes, zested2pinchessaffron or 1/2 teaspoon turmeric6servingsSalt1Tbspolive oil or vegetable oil6servingsEVOO - Extra-virgin olive oil, or vegetable oil, to coat1smallwhite onion, chopped355milliliterswhite rice