Chimichurri Pork Tenderloin
with Honey-Roasted Carrots and Lime Rice
Chimichurri is the perfect condiment: it’s bright, tangy, herbaceous, and so versatile. Cilantro, garlic, lime, jalapeño, and cumin provide punchy flavors that lift everything they touch to new delicious heights. This week, the magical sauce is drizzled over pork tenderloin. On the side, we’re serving honey-roasted carrots and fluffy, lime-scented rice. The flavors are so harmonious, once you take a bite, you may find it impossible to put your fork down.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Carrots
1 unit
Lime
2 clove
Garlic
¼ ounce
Cilantro
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
2 teaspoon
Honey
Not included in your delivery
10 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into 1-inch pieces on a diagonal. Zest and quarter lime (quarter both limes for 4 servings). Mince or grate garlic. Finely chop cilantro leaves and stems.
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes (we’ll add the pork then). (For 4 servings, spread carrots out across baking sheet and roast on top rack until tender, 25-30 minutes total.)
Meanwhile, pat pork dry with paper towels. Season with salt, pepper, and half the cumin. Heat a large drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted for 15 minutes, remove from oven and add pork to empty side of sheet. Continue roasting until pork is cooked through and carrots are tender, 10-12 minutes more. (For 4 servings, add pork to a second sheet and roast on middle rack.)
In a small bowl, combine cilantro, a pinch of garlic, remaining cumin, 2 TBSP olive oil (3 TBSP for 4 servings), and a big squeeze of lime juice. Taste and season with salt and pepper. Add more lime juice or garlic, if you feel like something’s missing. Add a small pinch of chili flakes, if desired.
Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice pork. Toss roasted carrots with honey and a pinch of chili flakes to taste. Divide rice, pork, and carrots between plates. Drizzle pork with chimichurri. Serve with any remaining lime wedges on the side.
