Cuban Spiced Pork Tenderloin with Sofrito Rice

During the Holidays I kind of slacked off in the cooking department. Going into the season there was so much to do, then on Christmas morning we found out about the passing of our dear friend Woody McHale. For the last three weeks the house has been under a bit of a dark cloud, between that sad news plus a bout of colds and tummy bug for all of us. Needless to say I've been thoroughly uninspired.

Sunday is Gertie's 7th Birthday...so to snap out of it and pull everyone out of their funk I decided to try something new. I love Pork Tenderloin, and given my druthers I'd make it 50 different ways. Here's a super flavorful Cuban version with really yummy rice. I took my time and prepped all my items, then took a break, put George to bed and helped Gertie with her homework. Once I got back into the kitchen everything flowed easily and VOILA! Enjoy...

Cuban Spiced Pork Tenderloin with Sofrito Rice

adapted from Rachael Ray

INGREDIENTS

• Rice

  • 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
  • 1/2 teaspoon turmeric

• Pork

  • 2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
  • 4 cloves garlic, Sliced in half lengthwise
  • 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
  • Chopped cilantro and scallions

  • INSTRUCTIONS

    • 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 and stir in tumeric. 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 or until thermometer reaches 145. Remove from oven. Rest 10 minutes to let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped cilantro and scallion.