Creamy Chimichurri Pork Tenderloin with Garlic Broccoli and Rice

This creamy chimichurri pork tenderloin recipe is a game-changer for weeknight dinners. The tangy, herbaceous sauce pairs perfectly with juicy roasted pork, while garlicky broccoli and fluffy buttery rice round out the meal. It’s simple enough for a busy Tuesday yet impressive enough for guests.

With just a handful of ingredients and straightforward steps, you’ll have a restaurant-quality dish on the table in no time. The creamy chimichurri sauce adds a burst of flavor that elevates the pork to new heights. Serve it all together for a satisfying, balanced dinner that everyone will love.

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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

1 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 (top 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 and reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until serving.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if needed.
3. Pat pork dry with paper towels; season all over with half the garlic powder (use rest in 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 will finish cooking in oven). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork across entire sheet.)
4. On opposite side of sheet, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. (For 4 servings, use a second 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, 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 TBSP butter (2 TBSP 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 tenderloin works well. Adjust cooking time as needed to reach an internal temperature of 145°F.

Can I substitute the chimichurri?

Store-bought chimichurri is convenient, but you can make your own with parsley, oregano, garlic, vinegar and oil.

How do I reheat leftovers?

Reheat gently in a microwave or oven. Add a splash of water to the rice to prevent drying out.