Cuban Spiced Pork Tenderloin and Soffrito Rice
courtesy of Rachael Ray
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
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
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.
Recipe by For the Love of Cooking
Recipe adapted from Epicurious and inspired by Sara
1 pork tenderloin
1 tsp dried sage
Sea salt and freshly cracked pepper, to taste
2 tsp olive oil
5 tablespoons pure maple syrup
5 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub the entire pork tenderloin with the dried sage, sea salt and pepper. Heat olive oil in large skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Reduce heat to medium low, insert a meat thermometer in the thickest part of the pork then cover and cook until thermometer registers 150-155°, turning occasionally, about 7-10 minutes longer. Transfer pork to platter; cover with a tin foil tent to keep warm.
Whisk 5 tablespoons maple syrup, 3 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to the same skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium then add the maple syrup mixture and cook until sauce thickens a bit, about 2-3 minutes. Return pork and any accumulated juices to skillet and coat the meat with the glaze. Transfer pork to cutting board, let the meat rest for 5 minutes before slicing into 1/2-inch-thick slices. Season glaze to taste with salt and pepper if desired. Spoon glaze over sliced pork and serve. Enjoy.