Cuban Spiced Pork Tenderloin and Soffrito Rice
Elevate your dinner table with the bold, vibrant flavors of Cuban Spiced Pork Tenderloin and Soffrito Rice, a one-pan wonder that’s as visually stunning as it is delicious. This recipe combines tender, juicy pork marinated in citrusy lime, aromatic garlic, and smoky spices like paprika and cumin, with a flavor-packed soffrito rice loaded with bell peppers, onions, and a touch of rich tomato paste. The pork tenderloin is seared to golden perfection, then baked nestled atop the savory rice for a wonderfully cohesive dish. Perfect for busy weeknights or an impressive dinner party centerpiece, this recipe comes together in just under an hour and serves four. Garnish with fresh cilantro for a pop of color and extra zest. It’s a harmonious blend of Cuban-inspired spices and hearty comfort, all in one skillet!
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 lbs) pork tenderloin
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 cloves, minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups chicken stock
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 medium, finely chopped yellow onion
- 1 tablespoon tomato paste
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper to create the marinade.
Rub the pork tenderloin generously with the marinade, ensuring it is evenly coated. Set aside to marinate while you prepare the soffrito rice.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
Add the diced green bell pepper, red bell pepper, and finely chopped onion to the skillet. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Add the white rice to the skillet and toast it for 1 minute, stirring constantly.
Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low and cover the skillet with a lid.
Simmer the rice for 15 minutes or until most of the liquid is absorbed.
While the rice is cooking, heat a second large skillet over medium-high heat. Sear the pork tenderloin for about 2 minutes on each side until lightly browned.
Transfer the seared pork tenderloin to the skillet with the rice, nestling it on top of the rice mixture.
Cover the skillet and bake in the preheated oven for 15 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes. Slice the tenderloin into medallions.
Serve the sliced pork tenderloin over the soffrito rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
