![[SIDE VEG DOUBLE BROCCOLI] MA/CA Only Compliant CalSmart Roasted Pork Tenderloin with Creamy Chimichurri, Rice, & Garlic Broccoli](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/67ceaf8cfc617b70a129fded-7db62b20-a74b4c70.jpeg)
[SIDE VEG DOUBLE BROCCOLI] MA/CA Only Compliant CalSmart Roasted Pork Tenderloin with Creamy Chimichurri, Rice, & Garlic Broccoli
- Milk
Creamy, tangy, herbaceous chimichurri sauce takes pork filets to the next level for an easy-yet-impressive meal. You'll spoon it over juicy roasted pork and serve it alongside savory, garlicky broccoli and fluffy, buttery rice for a dish that's as flavor-packed as it is easy to make.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Broccoli
12 ounce
Chicken Cutlets
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top positon and preheat oven to 425 degrees. (Top and middle rack for 4)
In a small pot, combine rice, 3/4 cups water (1 1/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Wash and dry produce.
Cut broccoli into bite-size pieces.
Pat pork* dry with paper towels; season all over with half the garlic powder, 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.
When pork is seared, transfer to one side of a baking sheet. Add broccoli to empty side of the same baking sheet and toss with a drizzle of oil, remaining garlic powder, salt, and pepper.
Roast on top rack until broccoli is browned and tender and pork is cooked through, 12-15 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.
Meanwhile, in a small bowl. combine chimichurri with sour cream.
When rice is done, fluff with a fork and melt in 1 TBSP butter (2 TBSP for 4).
Divide rice and broccoli between plates and separate sections. Top rice with sliced pork and top with chimichurri. Serve.
