Creamy Chimichurri Beef Tenderloin

• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary.

• Pat pork* dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)

Swap in chicken* or beef* for pork. Cook until chicken is browned and cooked through, 3-5 minutes per side, or until beef reaches desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest.

• On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet.) • Roast on top rack until pork is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and pork on middle rack, swapping rack positions halfway through.) • Transfer pork to a cutting board to rest for at least 5 minutes.

Skip roasting chicken or beef. Spread broccoli across entire sheet.

• While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.