Pork Tenderloin with Chimichurri, Cilantro-Lime Rice, and Corn Pepper Sauté
The combination of everything in this recipe creates a beautiful plate, truly a dish that is restaurant worthy! The best part–it’s just not that hard. Make the chimichurri in advance to eliminate one step from your meal prep that night. I also highly recommend investing in a good meat thermometer (I love my ThermoPop): it’s the secret to not overcooking a pork tenderloin.
Paleo: Omit corn from sauté. Use cauliflower rice instead of white rice. Use ghee instead of butter.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
Chimichurri
¼ cup hot water
2 tsp dried oregano
2 tsp kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced
½ tsp red pepper flakes
¼ cup red wine vinegar
½ cup olive oil
Pork tenderloin
1 lb pork tenderloin
1 tsp cumin
1 tsp oregano
2 tsp salt
Sauté
1 cup white rice
½ cup cilantro, chopped
1 lime
1 red bell pepper, diced
1 cup frozen corn, thawed
1 Tbsp butter
1 tsp cumin
Salt & pepper
Preparation
Preheat oven to 425°. While oven is preheating, prepare the chimichurri.
For the chimichurri:
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten quick pulses.
- Add water-herb mixture and vinegar and pulse briefly to combine.
- Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. If possible, let stand at room temperature at least 1 hour before serving.
For the pork tenderloin:
- Rub pork tenderloin with cumin, oregano, and salt, and transfer to a sheet pan or glass baking dish.
- Cook for 25-30 minutes, or until pork reaches a temperature of 145°.
While the pork is in the oven, make the cilantro lime rice:
- Cook 1 cup rice according to package instructions.
- Add chopped cilantro, the juice of 1 lime, and salt to cooked rice.
For sauté:
- Heat butter in a skillet.
- Add red pepper, corn, cumin, salt and pepper.
- Cook for 5-7 minutes or until pepper is crisp-tender.
Serve the pork tenderloin over rice with sauté and chimichurri poured over as desired.