*This is a sponsored post for SheSpeaks/Smithfield at Walmart*
Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice. It sounds like a lot of work, but I promise it’s not!
A perfect weeknight family dinner, or something to impress dinner guests… there is so much flavor packed into this simple dish that you will want to make it again and again!
My house smells so good right now, I can hardly stand it. A beautiful pork loin is in the oven with onions, carrots, oranges, cilantro and spices, and rice is simmering away on the stove ready to be dressed with fresh cilantro and a splash of citrus.
I bet you wish you were eating over here today! :o)
The chimichurri sauce alone is worth drizzling over everything you can think of (french fries!), and the fresh, bright cilantro rice is the perfect addition to this simple, delicious pork.
Do you ever find yourself as stuck in a dinner-rut as I do? I keep making the same things for my family over and over again and eventually they are just tired of what I’m serving them – no matter how much they usually love it!
This bright, flavorful dish is so perfect to break up the monotony and will quickly become a family favorite! (And the best part – it’s so affordable, you can treat yourself to a special meal whenever you’d like, without breaking the bank!)
I am always looking for a good deal on great meat, and this Smithfield all-natural pork perfectly fits the bill. The quality is amazing, the price is great, and it’s available at my local Walmart!
Ingredients
- 1 cup (packed) fresh parsley
- 1/3 cup (packed) fresh cilantro
- 4 garlic cloves, peeled
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large carrots, chopped
- 1 (2lb or so) boneless pork loin
- salt & pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 2 oranges
- 2 tablespoon fresh chopped cilantro
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1 cup jasmine rice
- 1 tablespoon butter
- 2 tablespoons fresh chopped cilantro
Instructions
- Put the parsley, cilantro, garlic, vinegar, salt, pepper & crushed red pepper flakes into the bowl of your food processor (or a blender) and pulse until well chopped. Drizzle in the olive oil while the food processor is running. Transfer to an covered container and place in the fridge if you are making this up to 3 days ahead, or leave out on the counter if you are going to use soon!
- Preheat the oven to 400ºF. Lightly oil a 9x13" baking dish and put the chopped onion and carrot into the bottom. Place the pork roast on top of the veggies and rub a little bit of olive oil all over the pork. Season everything with the salt, pepper, cumin, garlic and crushed red pepper and then squeeze the juice of one orange all over the meat, setting the orange halves into the pan when you are done.
- Roast for 40-45 minutes, until the internal temperature is 150ºF, checking every 5 minutes or so near the end to make sure it doesn't get overcooked!
- While the pork is in the oven, bring 4 cups of chicken broth to a boil in a medium saucepan. Once the broth is boiling, stir in the salt and the rice and then reduce the heat to low and simmer for 15-20 minutes, until the liquid is all absorbed. Squeeze one half of the remaining orange juice into the rice.and gently stir in with the butter and cilantro.
- When the roast is done, slice it and drizzle with a generous spoonful of the chimichurri sauce. Serve the pork and rice with more chimichurri sauce on the side and a few slices of the remaining orange half on each plate!
