Puerto Rican Arroz con Gandules with Roast Pork

Ingredients

• 1 1/2 lb pork tenderloin
• 2 tbsp olive oil, divided
• 1 orange, zested and juiced
• 1 lime, juiced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt, divided
• 1/2 cup prepared sofrito
• 1 can pigeon peas, drained and rinsed
• 2 cups long-grain rice
• 3 cups low-sodium chicken broth
• 1/4 cup chopped cilantro and black pepper

Steps

1. Heat the oven to 400°F. Rub pork with 1 tablespoon oil, orange zest and juice, lime juice, half the garlic, oregano, cumin and 1/2 teaspoon salt.
2. Roast pork on a sheet pan until it reaches 145°F, 25 to 32 minutes depending on thickness. Rest at least 5 minutes before slicing.
3. Meanwhile, heat remaining oil in a pot. Cook sofrito and remaining garlic for 2 minutes, then stir in pigeon peas, rice and remaining salt.
4. Add broth, bring to a boil, cover, and cook on low until rice is tender, about 18 minutes. Rest covered 5 minutes, then fluff.
5. Serve sliced pork over arroz con gandules with cilantro and black pepper.

Allergen note: No major allergens are expected; check prepared sofrito and broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.