Cuban pork tenderloin and soffritto rice - Detailed recipes with photos.

Cuban pork tenderloin and soffritto rice – a detailed recipe cooking. Time: 45 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Pork in the oven:
- 1.2 Saffron Rice:
2 Recipe preparation:

Ingredients for the recipe:

Pork in the oven:

2 pieces of fat-free pork tenderloin (approximately 1.2 kg.)
4 chives without skin
4 bay leaves
2 tsp anise seed
2 tsp ground coriander
1 tbsp. l ground cumin
2 lime zest
2 tbsp. l seasonings for grilling, or coarse salt and pepper
Vegetable oil for lubrication
Decoration options: chopped mango or kiwi, or chopped cilantro and green onions

Saffron Rice:

1.5 tbsp. white rice
2 pinches of saffron or 1/2 tsp. turmeric
1 tbsp. l olive oil or vegetable oil
2 sliced bacon
1 chopped small white onion head
1 chopped small green bell pepper
2 and 3/4 Art. chicken broth
Salt

Recipes with similar ingredients: pork, bacon, rice, pepper sweet, onion, garlic, bay leaf, anise seeds, coriander, cumin, seasoning for grilled meat, saffron, cilantro, lime zest, mango

Recipe preparation:

On a moderate to high heat, heat a thick-walled pan Medium in size with a tight-fitting lid. Pour oil put the bacon and saute it. Add onions and peppers and sauté in for 5 min. Bring the broth to a boil in the same pan. Put the pic. Cover the pan, reduce heat and simmer with a slight boil. Cook for 15-18 minutes. until the rice is soft.
Preheat oven to 230 ° C. To cook pork, make 4 cuts on each piece and insert garlic and laurel into the meat leaves. Place the meat on a non-stick baking sheet. Combine anise seeds, coriander, cumin, lime zest and seasoning for grilling. Oil the meat. Rub the pork tenderloin with spices and put in the oven. Bake for 25 minutes. Remove from the oven. Give redistribute the juice, then cut the meat with medallions and Serve soffrito with rice. Garnish with chopped tropical fruit or chopped cilantro and green onions.