Citrus Cuban Pork with Pineapple Salsa and Cilantro Lime Rice

This Cuban-inspired pork dish brings together warm spices, citrus and fresh pineapple for a meal that’s both comforting and bright. The pork is seasoned with a Cuban spice blend, seared until golden, then roasted to perfection. A tangy orange and onion sauce adds depth, while the pineapple salsa and cilantro-lime rice provide fresh, zesty contrast.

Perfect for a weeknight dinner, this recipe is packed with flavor and comes together in under an hour. The combination of sweet, savory and citrus notes will transport your taste buds to the Caribbean.

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Ingredients

10 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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
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 for use in Step 5.
3. Pat pork dry with paper towels; season all over with half the Cuban Spice Blend (you’ll use the rest later). Heat a drizzle of oil in a large pan over medium heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet and roast on middle rack until cooked through, 10-12 minutes. Wipe out pan. Transfer to a cutting board to rest at least 5 minutes.
4. While pork roasts, in a second small bowl, combine pineapple, half the cilantro, juice from one lime wedge (two wedges for 4 servings), salt and pepper. Taste and season with additional salt, pepper and lime juice as desired. Heat a large drizzle of oil in pan used for pork over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
5. To pan with onion, stir in remaining Cuban Spice Blend. Add ½ cup water (¾ cup for 4 servings) and cook, stirring occasionally, until softened, 2-4 minutes. Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, 1-2 minutes more. Turn off heat; stir in ½ TBSP butter, juice from one lime wedge and as much orange zest as you like (1 TBSP butter and juice from two lime wedges for 4).
6. Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired. Thinly slice pork crosswise. Divide rice and pork between plates. Top pork with glazed onion sauce. Spoon pineapple salsa over rice. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless chops work well. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your spice blend is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.