Herb-Crusted Pork Tenderloin with Honey-Glazed Carrots and Lime Rice

This vibrant dish brings together tender pork, sweet roasted carrots and zesty lime rice, all tied together with a fresh homemade chimichurri. The herbaceous sauce, made with cilantro, garlic, lime and a hint of cumin, adds a bright punch that perfectly complements the savory pork.

Roasting the carrots with honey brings out their natural sweetness, while the rice gets a burst of citrus from fresh lime zest and juice. It’s a harmonious plate that’s sure to become a weeknight favorite.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

10 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Trim, peel and cut carrots into 1-inch diagonal pieces. Zest and quarter the lime. Mince or grate garlic. Finely chop cilantro leaves and stems.
2. In a small pot, combine rice, ¾ cup water and a large pinch of salt. Bring to a boil, cover, reduce heat to low and cook until water is absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack for 15 minutes (pork will be added later).
4. Pat pork dry with paper towels. Season with salt, pepper and half the cumin. Heat a drizzle of olive oil in a large pan over medium heat. Sear pork, turning occasionally, until browned all over, 4-8 minutes. After carrots have roasted 15 minutes, remove sheet from oven and place pork on the empty side. Continue roasting until pork is cooked through (145°F internal) and carrots are tender, 10-12 minutes more.
5. In a small bowl, combine cilantro, a pinch of garlic, remaining cumin, 2 tablespoons olive oil and a big squeeze of lime juice. Season with salt and pepper. Add more lime juice or garlic if desired. Add a pinch of chili flakes if you like heat.
6. Fluff rice with a fork; stir in lime zest, 1 tablespoon butter, salt and pepper. Thinly slice pork. Toss roasted carrots with honey and a pinch of chili flakes. Divide rice, pork and carrots among plates. Drizzle pork with chimichurri. Serve with remaining lime wedges.

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 avoid drying out.

Can I make the chimichurri ahead of time?

Absolutely! Prepare it up to a day in advance and store in the refrigerator. Bring to room temperature before serving.

Is there a substitute for cilantro?

If you’re not a fan of cilantro, try using fresh parsley or a mix of parsley and mint for a different but still delicious herb sauce.