# Arroz meloso de solomillo ibérico al romero

A flavorful and comforting Spanish rice dish made with pork tenderloin and rosemary.

- Servings: 2 servings
- Total time: 16 min
- Cuisine: Spanish
- Category: Dinner
- Language: en

## Ingredients

- 180 gr Arroz Categoría Extra con D.O. Arroz de Valencia Arroz Dacsa
- 300 gr solomillo de cerdo ibérico
- 0.25 pimiento rojo
- 0.5 cebolla morada
- 1 tomate pera
- 0.5 vaso vino blanco
- 0.5 cdta. Pimentón De la Vera
- 1 sobre Azafrán molido
- Sal fina
- Pimienta negra molida
- Caldo de verduras
- 2 ramitas romero fresco
- 0.5 vaso aceite de oliva virgen extra
- 2 ajos laminados
- 1 cda. mostaza a la antigua
- 15 ml vinagre balsámico de Módena

## Instructions

1. Clean and slice the pork tenderloin into bite-sized pieces.
2. Finely chop fresh rosemary leaves.
3. In a bowl, combine chopped rosemary, olive oil, mustard, and vinegar.
4. Mix in the pork tenderloin pieces and refrigerate for at least 3 hours.
5. Dice the red pepper, and chop the tomato and onion.
6. Add the marinated pork to a pan, season with salt, add white wine, cook, and set aside.
7. In the same pan, sauté the red pepper and onion until softened, then add paprika and tomato.
8. Once the vegetables are sautéed, add vegetable broth, saffron, and rice.
9. At half of the cooking time, add the tenderloin.
10. Serve the creamy rice.

## Tips

- Tiempo de cocción 👉 15-16 min.
- Proporción caldo/arroz 👉 4:1
- Intensidad del fuego 👉 5-6 minutos fuego intenso, resto moderado.
- Sal 👉 solomillo, sofrito y caldo.
- Para dar melosidad, cuando pongas el arroz remueve sin prisa pero sin pausa.

## Source

- Original video: https://www.facebook.com/share/r/16ERJjghDN/
- Recipe page: https://www.cliprecipe.com/recipe/9adc8e3a-8a91-40f9-ac86-3fd54143d482
- Extracted: 2025-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt