Chimichurri Pork Tenderloin with Honey-Roasted Carrots & Lime Rice

Chimichurri Pork Tenderloin with Honey-Roasted Carrots & Lime Rice

fresh ingredients


  • 12 oz
    pork tenderloin
  • 12 oz
  • 6 oz
    jasmine rice
  • 1 oz
  • 2 oz
  • 2 oz
  • 6 oz
    Zest chimichurri
  • 2 oz
    house seasoning

Not Included

Olive oil

1 tbsp butter (optional)

Salt & pepper  


Kitchen Items Needed

Zester/Box grater 


Medium saucepan

Baking sheet 

Paper towel 

Large skillet

Small bowl

12 oz measured water for every 6 oz of rice

cook along



Adjust rack to top position;

Preheat oven to 425°F;

Wash & dry all produce;

Peel & cut carrots on a diagonal into 1-inch-thick pieces;

Zest lime into a small bowl, then cut into wedges.

1Cook Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

2Roast Carrots

While the rice cooks, toss carrots on one side of a baking sheet with a large drizzle of olive oil, garlic, salt, & pepper. Roast on top rack for 15 minutes. 

3Finish Carrots & Cook Pork

Meanwhile, pat pork dry with paper towels. Season with pork seasoning. Heat a large drizzle of olive oil in a large skillet over medium heat. Add pork; sear, turning occasionally, until browned all over, 5-7 minutes. Once carrots have roasted 15 minutes, remove sheet from oven; add pork to empty side. Continue roasting until pork is cooked through & carrots are tender approximately 10-12 minutes more (internal meat temperature to reach 145ºF).

4Finish Rice & Carrots

Stir in lime zest to rice, add 1 tbsp butter (optional), salt, & pepper. Toss roasted carrots with honey. 

5To Serve

Thinly slice pork crosswise. Divide rice, pork, & carrots between plates. Drizzle pork with chimichurri. Serve with remaining lime wedges on the side.