Cuban-Spiced Pork with Pineapple Salsa

🥘 Ingredients

• black pepper
  1 pinch
• cilantro
  2 tbsp
• cuban spice blend
• lime
  1 unit
• onion
  1 unit
• orange
  1 unit
• pineapple
  1 c
• pork filet
  1 piece
• salt
  1 pinch
• water
• white rice
  1 c

🍳 Cookware

• small bowl
• large pan
• small bowl
• large pan

1. 

   1

   Adjust oven rack to middle position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   While rice cooks, drain pineapple , reserving juice in a small bowl . Roughly chop cilantro . Zest and quarter lime . Halve, peel, and thinly slice onion . Zest and halve orange . Squeeze juice from orange into bowl with reserved pineapple juice; set aside.

   pineapple: 1 c, cilantro: 2 tbsp, lime: 1 unit, onion: 1 unit, orange: 1 unit
3. 

   3

   Pat pork filet dry with paper towels; season all over with half the cuban spice blend . Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear ⏱️ 5 minutes per side. Transfer pan to oven and roast ⏱️ 15 minutes until cooked through.

   pork filet: 1 piece, cuban spice blend
4. 

   4

   While pork roasts, in a second small bowl , combine pineapple, half the cilantro, juice from one lime wedge, salt , and black pepper . Taste and season with additional salt, pepper, and lime juice as desired.

   salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Wipe out large pan and return to stove over medium heat. Add onion and remaining cuban spice blend. Add ½ cup water and cook, stirring occasionally, until softened ⏱️ 3 minutes . Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened ⏱️ 2 minutes .

   water
6. 

   6

   Fluff white rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired. Serve pork alongside pineapple salsa, glazed onion sauce, and cilantro-lime rice.

   white rice: 1 c