Cooking Index - Cooking Recipes & IdeasCuban Spiced Pork Tenderloin And Soffrito Rice Recipe - Cooking Index

Cuban Spiced Pork Tenderloin And Soffrito Rice

Type: Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil or vegetable oil
2   Bacon - chopped
1   White onion - chopped (small)
1   Green bell pepper - chopped (small)
2 3/4 cups 651mlChicken broth
1 1/2 cups 240g / 8.5ozWhite rice
2   Saffron
  = (or 1/2 tspn turmeric)
  Salt - to taste
2   Trimmed pork tenderloins, abt 2 1/2 lbs
  Total weight
4   Garlic cloves - cracked
4   Bay leaves
2 teaspoons 10mlAnise seed
2 teaspoons 10mlGround coriander
1 tablespoon 15mlGround cumin
2   Limes - zested
2 tablespoons 30mlGrill seasoning blend
  = (McCormick Montreal Steak Seasoning
  Recommended; or use coarse salt and
  Extra-virgin olive oil or vegetable oil - to coat
  Optional Garnishes
  Chopped mango or kiwi
  = (or chopped cilantro and scallions)

Recipe Instructions

Preheat the oven to 450 degrees.

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. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.

This recipe yields 6 servings.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1E25) - from the TV FOOD NETWORK


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