Best 2 Cuban Spiced Pork Tenderloin And Soffrito Rice Recipes

Embark on a culinary journey to the vibrant island nation of Cuba with our Cuban Spiced Pork Tenderloin and Soffrito Rice recipes. These dishes capture the essence of Cuban cuisine, blending aromatic spices, succulent pork, and flavorful rice to create a symphony of flavors.

Our Cuban Spiced Pork Tenderloin tantalizes your taste buds with a delectable blend of cumin, oregano, garlic, and citrus, all generously rubbed onto tender pork tenderloin. Slow-cooked to perfection, the pork emerges infused with a delightful balance of savory and tangy notes, promising a mouthwatering experience in every bite.

Complementing the savory pork is our Soffrito Rice, a Cuban staple brimming with vibrant colors and enticing aromas. This dish showcases the harmonious union of aromatic sofrito, a flavorful base made from sautéed onions, peppers, and garlic, with fluffy rice. Every grain is infused with the essence of sofrito, creating a delectable side dish that perfectly balances the richness of the pork.

Together, these Cuban Spiced Pork Tenderloin and Soffrito Rice recipes offer a captivating culinary adventure, transporting you to the heart of Cuba with their authentic flavors and vibrant presentation. Prepare to indulge in a feast that celebrates the beauty and diversity of Cuban cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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 ensure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
For a more flavorful pork tenderloin, marinate it in the Cuban mojo sauce for at least 30 minutes before cooking.
If you don't have a grill, you can also cook the pork tenderloin in the oven at 400°F (200°C) for 20-25 minutes, or until cooked through.
For a more authentic Cuban soffrito rice, use a combination of long-grain white rice and yellow peppers.
Be sure to toast the rice in a hot pan before adding the liquid. This will help to give it a nutty flavor.
For a vegetarian version of the soffrito rice, omit the pork tenderloin and add extra vegetables, such as black beans, corn, or peas.

Conclusion:

Cuban spiced pork tenderloin and soffrito rice is a delicious and easy-to-make meal that is perfect for any occasion. The pork is tender and flavorful, while the rice is fluffy and aromatic. This dish is sure to be a hit with your family and friends.