Creamy Chimichurri Pork Tenderloin with Garlic Roasted Broccoli and Rice

This creamy chimichurri pork tenderloin is the perfect weeknight dinner that feels special enough for company. The bright, herbaceous chimichurri is mixed with sour cream to create a luscious sauce that perfectly complements the seared and roasted pork. Served alongside garlicky roasted broccoli and fluffy buttered rice, every bite is packed with flavor and texture.

The best part? This dish comes together quickly with simple ingredients and minimal hands-on time. The pork is first seared on the stovetop to develop a golden crust, then finished in the oven alongside the broccoli. While everything roasts, you can whip up the creamy chimichurri sauce and fluff the rice. It’s an easy, impressive meal that will 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

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

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. Preheat the oven to 425°F (220°C) with a rack in the top position. In a small pot, combine the rice, ¾ cup water (or 1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, wash and dry the broccoli. Cut it into bite-sized florets. Pat the pork tenderloin dry with paper towels and season all over with half of the garlic powder, salt and pepper.
3. Heat a drizzle of oil in a large oven-safe skillet or pan over medium heat. Add the pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Transfer the pork to one side of a baking sheet.
4. On the other side of the baking sheet, toss the broccoli with a drizzle of oil, the remaining garlic powder, salt and pepper. Roast on the top rack until the pork is cooked through (internal temperature of 145°F) and the broccoli is tender and lightly browned, 12-15 minutes. (For 4 servings, use two baking sheets: roast broccoli on the top rack and pork on the middle rack, swapping halfway through.) Transfer the pork to a cutting board and let it rest for at least 5 minutes.
5. While the pork and broccoli roast, in a small bowl, combine the chimichurri sauce and sour cream. Stir until smooth.
6. Thinly slice the pork against the grain. Fluff the rice with a fork and stir in the butter until melted. Divide the rice and broccoli between plates. Top the rice with the sliced pork and spoon the creamy chimichurri sauce over the pork. Serve immediately.

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 to reach an internal temperature of 145°F.

Is the chimichurri sauce spicy?

Traditional chimichurri is mildly tangy and herbaceous, not typically spicy. If you prefer heat, add a pinch of red pepper flakes.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.