Chimichurri Pork Tenderloin

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 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 (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.)

Meanwhile, pat pork 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, 4-8 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, 10-12 minutes more. (For 4 servings, add pork to a second sheet; roast on middle rack.)

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.