Cuban Pork Tenderloin and Soffritto Rice

Ingredients:

Pork in the oven:

• 2 pieces trimmed pork tenderloin (about 1.2 kg total)
• 4 cloves of garlic without skin
• 4 bay leaves
• 2 teaspoons of anise seeds
• 2 tsp ground coriander
• 1 tbsp. ground cumin
• Zest of 2 limes
• 2 tablespoons grill seasoning, or coarse salt and pepper
• Vegetable oil for greasing
• Garnish suggestions: sliced ​​mango or kiwi, or chopped cilantro and green onions

Saffron rice:

• 1.5 cups white rice
• 2 pinches of saffron or 1/2 tsp of turmeric
• 1 tbsp olive oil or vegetable oil
• 2 slices of bacon, chopped
• 1 small white onion, chopped
• 1 small green bell pepper, chopped
• 2 and 3/4 cups chicken broth
• Salt

Preparation:

1. Heat a heavy-bottomed medium saucepan with a tight-fitting lid over medium-high heat. Pour in the oil, add the bacon, and fry. Add the onion and pepper and sauté for 5 minutes.
   
   Bring the broth to a boil in the same saucepan. Add the rice. Cover the pan, reduce the heat, and simmer. Cook for 15-18 minutes, until the rice is tender.
2. Preheat oven to 230°C.
   
   To prepare the pork, make 4 slits in each piece and insert garlic and bay leaves into the meat. Place the meat on a non-stick baking sheet. Mix the anise seeds, coriander, cumin, lime zest, and grill seasoning. Brush the meat with oil.
   
   Rub the pork tenderloin with spices and place in the oven. Bake for 25 minutes. Remove from the oven. Let the juices redistribute, then cut the meat into medallions and serve with soffrito rice. Garnish with sliced ​​tropical fruit or chopped cilantro and green onions.