Chimichurri Pork Tenderloin
with Honey-Roasted Carrots & Lime Rice
- Milk
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.
Ingredients
12 ounce
Carrots
1 unit
Lime
2 clove
Garlic
¼ ounce
Cilantro
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
2 teaspoon
Honey
Not included in your delivery
10 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Chimichurri sauce was a hit, adding bright, tangy flavor that lifted the dish; some found pork bland without it 🍲
- Ease of prep: Simple recipe with easy-to-follow instructions; many appreciated learning to make chimichurri at home
- Suggestions: Consider adding more garlic and cilantro to boost chimichurri flavor; try grilling pork for extra tenderness
- Leftovers: Sauce keeps well in fridge; flavors may improve over time as cilantro mellows
- Sides: Honey-roasted carrots were a surprise favorite; lime zest elevated the rice nicely
Reviews from our home cooks
The pork tenderloin came out perfectly, and my son said the chimichurri sauce was the best sauce we have had from your company. The spicy carrots also complemented the meat beautifully. The only negative of this meal was that we only received one of the two packages of jasmine rice we were supposed to get for four servings. So I had to use the regular white rice I keep on hand. It was good, but I imagine it would have been better with the jasmine rice.
My husband and I had never had chimichurri before but had heard about it, so we gave it a try... this made me a fan! This meal kit came with jasmine rice and once you add in lime zest it completely transforms it, this was a great combo but I would have preferred some kind of bean as a side versus carrots.
The pork came out very tender and the chimichurri complimented the meat well. The gentle flavors of the carrots and lightly seasoned rice went very well as sides.
OMGoodness! The chimichurri, so easy and soooo good!! The pork was tender and the carrots sweet and yummy. A completely delicious meal.
Delicious. Wonderful seasoning on the carrots but would have liked more carrots since they shrink when roasted. The pork tenderloin was a little dry. More chimichurri sauce would have helped.
I feel like I ate a bottle of cumin. Way too much on the pork, way way too much in the chimichurri. I couldn't taste the cilantro, the pork was overwhelmed with the spice. I should have known better than to use it all. The honey roasted carrots were great and I might make this more often when carrots are in your recipes. Rice was good.
The pork was very tender. The chimichurri sauce was delicious and something we wouldn't normally make on our own. The honey carrots were to-die-for!
I made the chimichurri with parsley instead of cilantro (2/3 of our household just taste soap with cilantro), but this recipe was incredible. Perhaps my favorites thus far; I was devastated when we finished it, as I just wanted to keep eating it.
I've had a couple of recipes that used chimichurri before and it was never quite right. This time I used grapeseed instead of olive oil for a flavor with a little less bite, and I knew what I'd been missing! Fantastic!
This meal was FANTASTIC!!! The chimichurri sauce makes it! Amazing too, how a little lime zest takes rice to a whole new level. My new favorite!
