Pork Tenderloin with Chimichurri and Cumin Carrots

Name: Pork Tenderloin with Chimichurri and Cumin Carrots
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. olive oil, divided; 1 1/4 lb. pork tenderloin, halved crosswise; Kosher salt and pepper; 1 lb. multicolored carrots, peeled (halved lengthwise if large), cut crosswise on a bias; 1 tsp. brown mustard seeds, lightly crushed; 1 tsp. cumin seeds, lightly crushed; 1/2 tsp. fennel seeds, lightly crushed; 1/2 tsp. Aleppo pepper; 1 tsp. honey or pure maple syrup; 1 6.5 ounce container chimichurri (about 3/4 cup); 1/4 c. roasted salted almonds, roughly chopped; 2 tbsp. cilantro leaves, roughly chopped

The herby punch of the sauce is the ideal complement to juicy pork and warm, smoky roasted carrots.

By Tina MartinezPublished: Mar 22, 2026

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good housekeepingmarch april 2026savor feature pork tenderloin with chimichurri and cumin aleppo carrots

mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

511

When it comes to putting together a holiday feast, big cuts of meat tend to steal the spotlight—glazed ham, roast chicken, pot roast, lamb rack, prime rib, you name it. But this all-in-one celebratory meal deserves a place on your festive table, too. Pork tenderloin is a budget-friendly main that still feels special, especially when given a good sear to lock in its juices. Plus, it pairs beautifully with bold, flavor-packed sides.

This recipe is all about maximum flavor with minimal fuss. A quick sear keeps the pork tender and juicy, while store-bought chimichurri delivers bright, herby freshness in an instant. Spiced carrots roast alongside and pick up just enough warmth from cumin and Aleppo pepper to make them stand out. The result is an easy, colorful meal that feels holiday-worthy without overcomplicating dinner.

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Ingredients

3 Tbsp. olive oil, divided
1 1/4 lb. pork tenderloin, halved crosswise
Kosher salt and pepper
1 lb. multicolored carrots, peeled (halved lengthwise if large), cut crosswise on a bias
1 tsp. brown mustard seeds, lightly crushed
1 tsp. cumin seeds, lightly crushed
1/2 tsp. fennel seeds, lightly crushed
1/2 tsp. Aleppo pepper
1 tsp. honey or pure maple syrup
1 6.5 ounce container chimichurri (about 3/4 cup)
1/4 cup roasted salted almonds, roughly chopped
2 Tbsp. cilantro leaves, roughly chopped

Directions

1. Step 1Heat oven to 400°F. Heat 1 1/2 tablespoons oil in large cast-iron skillet on medium-high. Season pork tenderloin with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning, until browned on all sides, 5 to 7 minutes total.
2. Step 2Transfer pork to small rimmed baking sheet. Roast until instant-read thermometer registers 140°F inserted into thickest part, 12 to 15 minutes. Let rest 5 minutes before slicing.
3. Step 3Meanwhile, on rimmed baking sheet, toss together carrots, remaining 1 1/2 tablespoons oil, and 1/2 teaspoon salt. Arrange in single layer, cut sides down. Roast until beginning to turn golden and slightly tender, 20 to 22 minutes. Sprinkle with mustard, cumin, and fennel seeds and Aleppo pepper, then toss to coat. Continue roasting until charred on edges and tender, 6 to 8 minutes more. Drizzle with honey and toss to coat.
4. Step 4Divide chimichurri among plates and spread into rounds. Top with pork, then add carrots alongside. Serve sprinkled with almonds and cilantro.

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NUTRITIONAL INFORMATION About 511 calories, 35.5 g fat (5.5 g saturated), 79 mg cholesterol, 793 mg sodium, 15 g carbohydrates, 4 g fiber, 9 g sugar (1.5 g added sugar), 33 g protein

Our Test Kitchen uses Diamond Crystal kosher salt, which has lighter flakes than other brands. If your salt is Morton, use about half as much.

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