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.
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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 ½-inch pieces on a diagonal. Zest and quarter lime (quarter both limes for 4 servings). Mince or grate garlic. Finely chop cilantro (including 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, about 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 for 15 minutes (we’ll add the pork then). (For 4 servings, use 2 baking sheets; keep carrots roasting on top rack and add pork to middle rack after searing.)
Meanwhile, pat pork dry with paper towels. Season all over with salt, pepper, and half the cumin. Heat a large drizzle of olive oil in a medium pan over medium high-heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 15 minutes, remove from oven and add pork to empty side of sheet. Return to oven and roast until pork is cooked through and carrots tender, 10- 12 minutes.
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. Season with salt and pepper. Taste and add more lime juice and garlic (to taste). Add a small pinch of chili flakes, if desired.
Fluff rice with a fork, then 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.