Chimichurri Pork Tenderloin

🥘 Ingredients

• butter
  1 tbsp
• carrots
  1 bunch
• chili flakes
  1 tsp
• cilantro
  1 bunch
• cumin
  1 tsp
• garlic
  2 cloves
• honey
  1 tbsp
• jasmine rice
  ¾ cup
• lime
  1 unit
• olive oil
  2 tbsp
• pork tenderloin
  1 unit

🍳 Cookware

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

1. 

   1

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

   carrots: 1 bunch, lime: 1 unit, garlic: 2 cloves, cilantro: 1 bunch
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 ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup
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 ⏱️ 15 minutes .
4. 

   4

   Meanwhile, pat pork tenderloin 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; 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 .

   pork tenderloin: 1 unit, cumin: 1 tsp
5. 

   5

   In a small bowl , combine cilantro, a pinch of garlic, remaining cumin, olive oil , 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 if desired.

   olive oil: 2 tbsp, chili flakes: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in lime zest, butter , 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: 1 tbsp, honey: 1 tbsp