Creamy Chimichurri Pork Tenderloin with Garlic Roasted Broccoli and Rice

This creamy chimichurri pork tenderloin is the perfect weeknight dinner that feels special. The bright, tangy chimichurri sauce gets a creamy twist with a touch of sour cream, making it irresistible over juicy roasted pork. Paired with garlicky roasted broccoli and fluffy buttered rice, every bite is packed with flavor.

Best of all, this dish comes together in just 35 minutes with minimal hands-on work. The pork is seared then finished in the oven alongside the broccoli, so you can focus on the simple rice and sauce while everything cooks. It’s a complete meal that’s sure to become a regular in your dinner rotation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. In a small pot, combine rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce to low simmer and cook until tender, 15-18 minutes. Keep covered off heat until ready.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size florets.
3. 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. Sear pork, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the oven). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork across entire sheet.)
4. On the opposite side of the sheet, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. (For 4 servings, use a second baking sheet for broccoli.) 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 halfway.) Transfer pork to a cutting board to rest at least 5 minutes.
5. While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.
6. Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 tablespoon butter (2 for 4) until melted. Divide rice and broccoli between plates. Top rice with pork; spoon creamy chimichurri over pork. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed. Use a meat thermometer to ensure internal temperature reaches 145°F.

Can I make this dairy-free?

Absolutely. Use a dairy-free sour cream alternative and omit the butter or use a plant-based butter. The chimichurri is naturally dairy-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The rice may dry out; add a splash of water when reheating.