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Chimichurri Pork Tenderloin
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Chimichurri Pork Tenderloin

Chimichurri Pork Tenderloin

with Honey-Roasted Carrots & Lime Rice

Chimichurri is the perfect condiment: it’s bright, tangy, herbaceous, and so versatile. Cilantro, garlic, lime, 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.

Family Friendly

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

Total Time40 minutes


serving amount

12 ounce


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


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate66 g
Sugar17 g
Dietary Fiber6 g
Protein36 g
Cholesterol135 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.


Small pot
Baking Sheet
Paper Towel
Large Pan
Small Bowl



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.

Cook Rice

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.

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 (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.)

Finish Carrots and Cook Pork

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.)

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

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.