recipes - dinner

Ingredients

for the chimichurri sauce:
• 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
for the pork:
• 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
for the rice:
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1 cup jasmine rice
• 1 tablespoon butter
• 2 tablespoons fresh chopped cilantro

Instructions

To make the chimichurri saue:
1. 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!
To make the roast:
2. 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.
3. 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!
To make the rice:
4. 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.
5. 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!