Citrus Cuban Pork with Pineapple Salsa and Cilantro Lime Rice

This vibrant dish brings together the bold flavors of the Caribbean with a citrusy Cuban spice blend. Juicy pork filet is seared and roasted until tender, then topped with a caramelized onion sauce infused with orange and lime. The meal is rounded out with fluffy cilantro-lime rice and a fresh pineapple salsa that adds a pop of sweetness and acidity.

Perfect for a weeknight dinner that feels special, this recipe is packed with bright, savory notes and comes together in under an hour. The combination of spiced pork, tangy salsa and aromatic rice will transport your taste buds to a tropical getaway.

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Ingredients

20 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-20 minutes. Keep covered off heat.
2. While rice cooks, drain pineapple, reserving juice in a small bowl. Roughly chop cilantro. Zest and quarter the lime. Halve, peel and thinly slice the onion. Zest and halve the orange. Squeeze orange juice into the bowl with reserved pineapple juice; set aside.
3. Pat pork dry with paper towels; season all over with half the Cuban spice blend. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a baking sheet and roast until cooked through, 10-12 minutes. Let rest 5 minutes before slicing. Wipe out the pan.
4. In a small bowl, combine pineapple, half the cilantro, juice from one lime wedge, salt and pepper. Taste and adjust seasoning. Heat a large drizzle of oil in the same pan over medium-high heat. Add onion and cook, stirring, until lightly browned and softened, 4-6 minutes.
5. Stir remaining Cuban spice blend into the onion. Add ½ cup water and cook, stirring, until softened, 2-4 minutes. Add the reserved juice mixture and cook until sauce thickens, 1-2 minutes. Turn off heat; stir in butter, juice from one lime wedge and orange zest to taste.
6. Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper if desired. Slice pork crosswise. Divide rice and pork among plates. Top pork with glazed onion sauce. Spoon pineapple salsa over rice. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Cuban spice blend?

Mix together 1 tsp each of garlic powder, onion powder, cumin, paprika and a pinch of cayenne or chili powder.

Can I make this dish ahead of time?

The rice and salsa can be prepared a day in advance. Cook the pork and onion sauce just before serving for best texture.