Cuban Spiced Pork Tenderloin And Soffrito Rice

Recipe Ingredients

		Rice
1 tablespoon	15ml	Olive oil or vegetable oil
2		Bacon - chopped
1		White onion - chopped (small)
1		Green bell pepper - chopped (small)
2 3/4 cups	651ml	Chicken broth
1 1/2 cups	240g / 8.5oz	White rice
2		Saffron
		= (or 1/2 tspn turmeric)
		Salt - to taste
		Pork
2		Trimmed pork tenderloins, abt 2 1/2 lbs
		Total weight
4		Garlic cloves - cracked
4		Bay leaves
2 teaspoons	10ml	Anise seed
2 teaspoons	10ml	Ground coriander
1 tablespoon	15ml	Ground cumin
2		Limes - zested
2 tablespoons	30ml	Grill seasoning blend
		= (McCormick Montreal Steak Seasoning
		Recommended; or use coarse salt and
		Pepper)
		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.

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

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