---
title: Chimichurri Pork Tenderloin
source: "HelloFresh | https://www.hellofresh.com/recipes/chimichurri-pork-tenderloin-5e5026b99e16cc20fb4c09c8"
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Kid Friendly
  - Quick
rating: 4.5
rating_count: 23100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Chimichurri sauce was a hit, adding bright, tangy flavor that lifted the dish
  - theme: Ease of prep
    text: Simple recipe with easy-to-follow instructions; many appreciated learning to make chimichurri at home
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Tenderloin/chimichurri-pork-tenderloin.avif"
---

Preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut @carrots{1%bunch} on a diagonal into 1-inch-thick pieces. Zest and quarter @lime{1%unit}. Mince or grate @garlic{2%cloves}. Finely chop @cilantro{1%bunch}.

In a #small pot{}, combine @jasmine rice{¾%cup}, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%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 ~{15%minutes}.

Meanwhile, pat @pork tenderloin{1%unit} dry with paper towels. Season with salt, pepper, and half the @cumin{1%tsp}. Heat a large drizzle of olive oil in a #large pan{} over medium heat. Add pork; sear, turning occasionally, until browned all over ~{4%minutes}. Once carrots have roasted 15 minutes, remove sheet from oven; add pork to empty side. Continue roasting until pork is cooked through and carrots are tender ~{10%minutes}.

In a #small bowl{}, combine cilantro, a pinch of garlic, remaining cumin, @olive oil{2%tbsp}, and a big squeeze of lime juice. Taste and season with salt and pepper. Add more lime juice or garlic if needed. Add a small pinch of @chili flakes{1%tsp} if desired.

Fluff rice with a fork; stir in lime zest, @butter{1%tbsp}, salt, and pepper. Thinly slice pork crosswise. Toss roasted carrots with @honey{1%tbsp} 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.