Chimichurri Pork Tenderloin

🥘 Ingredients

• butter
  2 tbsp
• carrots
  24 oz
• chili flakes
  1 tsp
• cilantro
  ½ oz
• cumin
  2 tsp
• garlic
  2 clove
• honey
  4 tsp
• jasmine rice
  1 c
• lime
  2 unit
• olive oil
  4.333 tbsp
• pepper
• pork tenderloin
  24 oz
• salt

🍳 Cookware

• small pot
• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Zest and quarter lime (for 4, zest 1 lime and quarter both). Mince or grate garlic . Finely chop cilantro .

   carrots: 24 oz, lime: 2 unit, garlic: 2 clove, cilantro: ½ oz
2. 

   2

   In a small pot , combine jasmine rice , 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
3. 

   3

   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 (you’ll add the pork then). (For 4 servings, spread carrots out across entire sheet; roast on top rack until tender, 25-30 minutes total.)

   olive oil: 4.333 tbsp, pepper
4. 

   4

   Meanwhile, pat pork tenderloin dry with paper towels. Season with salt, pepper, and half the cumin (you’ll use the rest later). Heat a large drizzle of olive oil in a large pan over medium heat. Add pork; sear, turning occasionally, until browned all over, ⏱️ 8 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, ⏱️ 12 minutes more. (For 4 servings, add pork to a second sheet; roast on middle rack.)

   pork tenderloin: 24 oz, cumin: 2 tsp
5. 

   5

   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.

   chili flakes: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice pork crosswise. 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.

   butter: 2 tbsp, honey: 4 tsp