Seared Pork with Blueberry Chimichurri served on a bed of Jasmine Rice


3 limes, for juice
6 cloves fresh garlic, divided
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
4 tablespoons extra-virgin olive oil, divided
1 pork tenderloin (about 1 lb)
3/4 cup fresh blueberries
1/2 bunch fresh cilantro
1 tablespoon honey
2 tablespoons white balsamic vinegar
1/4 cup presliced green onions
1 bag riced cauliflower-broccoli blend (10–12 oz)
1 (15-oz) can reduced-sodium black beans, drained and rinsed
2 cups Jasmine Rice, cooked


1 Preheat grill (or grill pan). Squeeze limes for juice (3 tablespoons). Chop 4 cloves garlic finely. Combine chopped garlic, 1/2 teaspoon salt, pepper, 2 tablespoons lime juice, and 1 tablespoon oil. Cut pork into 4 equal pieces; coat pork with garlic mixture (wash hands), then let stand 10 minutes to marinate.

2 Place blueberries, cilantro, honey, vinegar, green onions, remaining 1 tablespoon lime juice, 3 tablespoons oil, 1/2 teaspoon salt, and 2 cloves garlic in food processor bowl (or blender); pulse until desired consistency, then set blueberry chimichurri aside.

3 Grill pork 12–14 minutes, turning occasionally, until browned and 145°F; let stand to rest. Meanwhile, cook cauliflower-broccoli blend and rice individually following microwave package instructions. Cook Jasmine rice according to the package.

4 Stir cauliflower-broccoli blend and rice into beans. Serve pork over rice mixture, topped with blueberry chimichurri.