Cuban Spiced Pork Tenderloin and Soffrito Rice

Ingredients

• 2 teaspoons anise seed 
• 2 slices bacon chopped
• 4  bay leaves 
• 2.8 cups chicken broth 
• 6 servings cilantro and scallions chopped
• 2 tablespoons coarse salt and pepper (recommended: McCormick Montreal Steak Seasoning)
• 4 cloves garlic 
• 1 small bell pepper green chopped
• 2 teaspoons ground coriander 
• 1 tablespoon ground cumin 
• 2  pork tenderloins trimmed
• 2  lime zest 
• 2 pinches saffron or 
• 6 servings salt 
• 1 tablespoon vegetable oil 
• 6 servings vegetable oil extra-virgin
• 1 small onion white chopped
• 1.5 cups rice white

Equipment

• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 450 degrees F.
2. Heat medium pot with tight fitting lid over medium high heat.
3. Add oil and bacon and brown bacon.
4. Add onions and peppers and saute 5 minutes. Bring broth to a boil.
5. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
6. For pork, cut 4 slits into each loin and nest garlic and bay into meat.
7. Place meat on nonstick baking sheet.
8. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes.
9. Remove from oven.
10. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
11. Suggested drink: mojitos!