Creamy Chimichurri Pork Tenderloin with Garlic Broccoli and Rice

This roasted pork tenderloin is seasoned with garlic powder and seared to perfection, then finished in the oven alongside broccoli. The creamy chimichurri sauce, made by blending chimichurri with sour cream, adds a tangy, herbaceous finish that elevates the entire dish.

Serve over fluffy jasmine rice with a side of tender garlic broccoli for a balanced, satisfying meal. It’s a simple yet impressive dinner that comes together quickly, perfect for busy weeknights.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions 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, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary.
3. Pat pork dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the 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’ll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
4. On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. (For 4 servings, toss broccoli on a second baking 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 rack, swapping rack positions halfway through.) Transfer pork to a cutting board to rest for 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 servings) until melted. Divide rice and broccoli between plates in separate sections. Top rice with pork; spoon creamy chimichurri over pork. Serve.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, chicken cutlets or pork chops work well. Adjust cooking time as needed to ensure they are cooked through.

Can I make this dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut yogurt and use a plant-based butter or oil instead of butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.