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Chimichurri Pork Tenderloin

Chimichurri Pork Tenderloin

with Honey-Roasted Carrots and Lime Rice

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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.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit


1 unit


2 clove


¼ ounce


½ cup

Jasmine Rice

12 ounce

Pork Tenderloin

1 teaspoon


1 teaspoon

Chili Flakes

2 teaspoon


Not included in your delivery

10 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber6 g
Protein36 g
Cholesterol130 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Medium Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

Cook Rice
Cook Rice

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.

Roast Carrots
Roast Carrots

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.)

Finish Carrots and Cook Pork
Finish Carrots and Cook Pork

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.)

Make Chimichurri
Make Chimichurri

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.

Finish and Serve
Finish and Serve

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.