I’ve really been into making Latin food and enjoying all the scrumptious flavors that it offers.mI just can’t seem to get enough and Hubs loves pork anyway I fix it.
Pork tenderloin is as versatile as chicken, and lean and a great recipe to use it in is Cuban Spiced Pork Tenderloin.
I need to work on my food photography skills. It’s time to break down and buy a macro lens.
The pork is so flavorful, and the rice will knot your socks off!!!
Very easy to make and so tasty!
Have you been making any latin recipes lately?
Cuban Spiced Pork Tenderloin and Soffrito Rice
1 Tbsp. olive oil
2 slices bacon, chopped
1 small white onion, chopped
1/2 small pablano pepper (can use green pepper)
2 3/4 cups chicken stock
1 1/2 cups white rice
2 pinches saffron (or 1/2 teaspoon turmeric)
2 pork tenderloins
4 cloves garlic
4 bay leaves
2 tsp. anise seeds
2 tsp. ground coriander
1 tbsp. ground cumin
2 limes, zested
2 tbsp. grill seasoning, McCormick’s Montreal Steak Seasoning
Preheat the oven to 450°
Heat pan with tight fitting lid over medium high heat. Brown the bacon, and then add the onions and peppers and saute 5 minutes. Add the stock and bring to a boil, add rice. Cover the pot and reduce the heat to simmer. Cook 15-18 minutes, until the rice is tender.
For the pork, cut four slits into each loin and nest the garlic and bay in to the meat. Place the meat on a nonstick baking sheet. Combine the spices, coat the meat with oil, and rub the spices over the pork tenderloins and place in oven. Roast for 25 minutes. Remove from the oven and let rest for 5-10 minutes.
Slice and serve with soffrito rice, you can also add scallions and cilantro on top.
Adapted from Rachael Ray.