Cuban Spiced Pork Tenderloin and Soffrito Rice

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Yummy recipe and a a nice change. Would really be tasty with PikAPeppa sauce.. ( a common Jamaican sauce but found in most supermarkets as the sweetness would balance it. Served with sauteed red swiss chard.

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I've made this many, many times- and love it each and every time I make it! With just my husband and I, I only make half the rice. I make both tenderloins, but freeze one rather than bake both of them for another time. The only change I make to the recipe is to leave out the anise seed, just a personal preference. Try this- you absolutely will not be disappointed!

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This was very good. I made both the rice and the pork. For the rice I used turkey bacon, jarred roasted red pepper and brown jasmine rice. Took longer to cook since it was brown rice, but it was very good. The pork was wonderful. The only addition I made was to toss in some fresh green beans on to the same pan as the meat and roasted them with the pork. My pork tenderloin took a bit longer to cook than the recipe called for but not too much longer.

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This is the best pork tenderloin you have ever made. I get great reviews from family and friends each time I make it!

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Both the pork and the rice were big hits among both the adults and the kids in our household. Great flavors and beautiful colors on the plate. The recipe was missing a couple of steps (when to add the saffron and what to do with the limes, but I improvised and everything tasted wonderful!

Thanks to suggestions from all of you, I cut back on the salt and steak seasoning and did not miss it.

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excellent. Maybe cut McCormick Steak Seasoning in half

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Very good recipe. It turned out well, with plenty of flavor from the rub. I added a little cayenne for some kick.

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I thought this dish was super easy and gave you good bang for the buck. The pork and rice were both flavorful, and my roommates claim it made the house smell amazing as well!

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Amazing

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I made this entire meal last night. It was perfect. Thanks for another winner, Rachael.