Cuban Spiced Pork Tenderloin and Soffrito Rice

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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. 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. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice.
  4. Enjoy with mojitos!
Most Helpful

This was very good, flavorful and was fairly simple to make. I used the suggested steak seasoning but bought spicy and boy was it LOL. This was wonderful with my Cuban Black Beans and sweet plantains.

Engrossed August 05, 2010