Cuban Spiced Pork Tenderloin And Soffrito Rice Recipes

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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

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

CUBAN PORK TENDERLOIN



Cuban Pork Tenderloin image

Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 ½ pounds pork tenderloin, trimmed
¼ cup orange juice, fresh
¼ cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
½ teaspoon kosher salt
½ teaspoon red pepper flakes
1 cup long-grain rice
½ orange, grated zest
3 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons extra virgin olive oil
1 15-ounce can black beans, drained and rinsed
2 scallions, white and green parts, chopped
2 tablespoons cilantro, chopped

Steps:

  • Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
  • Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
  • Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
  • Rice and Black Bean Salad:
  • To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
  • In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)

CUBAN-STYLE PORK AND RICE



Cuban-Style Pork and Rice image

Make and share this Cuban-Style Pork and Rice recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 22

1/4 cup spanish paprika or 1/4 cup sweet Hungarian paprika
2 teaspoons minced garlic
1/4 cup fresh lime juice
2 tablespoons rum (optional)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 lbs boneless pork loin chops, cut into 1-inch cubes (1-inch thick)
1 tablespoon olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 cups arborio rice
3 cups canned low sodium chicken broth
1 cup drained canned diced tomato
1/4 teaspoon saffron thread
2 tablespoons capers, rinsed
1/2 cup fire-roasted red bell peppers or 1/2 cup jarred piquillo pepper, cut into strips
16 large shrimp, in their shells (optional)
2 cups frozen artichoke hearts, thawed (can sub 2 cups cooked fresh or thawed frozen green beans)
salt & freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl and mix to make a homogenous paste. Add the pork and toss to coat well; refrigerate for several hours. (For the best flavor, refrigerate the pork, covered, for up to 16 hours.).
  • Preheat the oven to 350°F.
  • Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside.
  • Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft.
  • Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
  • Stir in the capers, cover, and transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp (if using), and artichoke hearts over the rice.
  • Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp (if using) are opaque and pink.
  • To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.

Nutrition Facts : Calories 548.7, Fat 16.6, SaturatedFat 4.2, Cholesterol 76, Sodium 766.2, Carbohydrate 66.5, Fiber 5.6, Sugar 4.5, Protein 33.3

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