IN THE KIT
12 ozpork tenderloin
6 ozjasmine rice
6 ozZest chimichurri
2 ozhouse seasoning
1 tbsp butter (optional)
Salt & pepper
Kitchen Items Needed
12 oz measured water for every 6 oz of rice
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.
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.
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.
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).
Stir in lime zest to rice, add 1 tbsp butter (optional), salt, & pepper. Toss roasted carrots with honey.
Thinly slice pork crosswise. Divide rice, pork, & carrots between plates. Drizzle pork with chimichurri. Serve with remaining lime wedges on the side.