Cuban Spiced Pork Tenderloin and Soffrito Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat the oven to 450 degrees F.
2. 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.
3. 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.
4. Enjoy with mojitos!
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