Pork Tenderloin with Chimichurri Sauce and Roasted Carrots

If you want to eat light but feel satisfied, these types of meals rock. The more care that goes into each serving of food makes all the difference.

Take the pork tenderloin for example. Good on it's own when barbecued to the perfect doneness. But mouthwatering and way more exciting with the addition of the chimichurri sauce – parsley, garlic, olive oil, red wine vinegar, chili flakes, cumin, salt and pepper all pureed together for a delicious topping. There's an official recipe here. My husband also slid in some slivers of goat cheese between the meat slices.

Now, on to the carrots. Oh boring carrots. Not these ones! They were the best I've ever had, with a sweetness that made you wonder whether or not this should be a dessert. My husband followed step by step how to cook carrots to perfection. Cooks Illustrated is a fantastic magazine for that, teaching you new techniques on making good things great.

What you’ll need

1 1/2 lb carrots peeled, halved crosswise and cut lengthwise if necessary

2 tbs melted, unsalted butter

Salt and ground black pepper

In order to evenly cook carrots, you need to cut them so they are similar in size. For smaller ones, less than 1/2 inch in diameter, halve them crosswise and leave sections whole. For a larger carrot, up to 1 inch in diameter, halve crosswise, then halve wider section lengthwise to create a total of 3 pieces.

Toss the carrots with the butter and salt & pepper and then lay them on a parchment lined baking sheet. Before sticking them in the oven, cover them tightly with foil, secured onto the baking sheet and then stick them in the oven on the centre rack at 425 degrees for 15 minutes. Remove the foil and continue cooking, stirring them twice, until the carrots are browned and tender, about 30-35 minutes. Dash a bit more salt and pepper on them before serving.

Best carrots ever.