• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary.

• Pat pork* dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)

• On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet.) • Roast on top rack until pork is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and pork on middle rack, swapping rack positions halfway through.) • Transfer pork to a cutting board to rest for at least 5 minutes.

• While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.

• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Divide rice and broccoli between plates in separate sections. Top rice with pork; spoon creamy chimichurri over pork. Serve. ***Pork is fully cooked when internal temperature reaches 145°.***