Best 2 Cuban Spiced Pork Tenderloin And Soffrito Rice Recipes

Cuban Spiced Pork Tenderloin and Soffrito Rice is a flavorful and vibrant dish that embodies the culinary heritage of Cuba. With its succulent and aromatic pork tenderloin, seasoned with a blend of Cuban spices, and the colorful and savory soffrito rice, this dish is sure to tantalize your taste buds and transport you to the heart of Cuba.

Let's cook with our recipes!

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Cuban Spiced Pork Tenderloin and Soffrito Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions

Steps:

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

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Cuban Spiced Pork Tenderloin and Soffrito Rice image

This is one of the first Rachel Ray recipes I ever made. We've had this dish more than a dozen times and it is a success each time. *I have never used anise seed in this recipe and its never compromised the flavor.

Provided by ltlmishu

Categories Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil or 1 tablespoon vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
salt
2 pork tenderloin, trimmed, about 2 1/2 lbs
4 garlic cloves, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zest of
2 tablespoons McCormick grill seasoning (recommend ( McCormick Montreal Steak Seasoning)
extra virgin olive oil or vegetable oil, to coat

Steps:

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. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice.
Enjoy with mojitos!

Nutrition Facts : Calories 392.6, Fat 10.5, SaturatedFat 2.6, Cholesterol 7.7, Sodium 628.8, Carbohydrate 62.8, Fiber 3.3, Sugar 1.7, Protein 10.5

Tips:

To achieve the best flavor, use a flavorful cut of pork tenderloin.
Make sure to marinate the pork tenderloin for at least 30 minutes, or up to overnight.
When searing the pork tenderloin, be sure to get a good sear on all sides to lock in the juices.
Roast the pork tenderloin in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
Let the pork tenderloin rest for 10-15 minutes before slicing and serving.
For the Soffrito Rice, be sure to use a good quality sofrito.
You can adjust the amount of sofrito used in the rice to taste.
Serve the Cuban Spiced Pork Tenderloin with Soffrito Rice immediately.

Conclusion:

This Cuban Spiced Pork Tenderloin and Soffrito Rice is a delicious and easy-to-make dish that is perfect for any occasion. The pork tenderloin is flavorful and juicy, and the Soffrito Rice is a flavorful and colorful side dish. This dish is sure to be a hit with your family and friends.