Pork tenderloin with herb crust and tomato rice

Ingredients:

• 1 large pork tenderloin (about 600 g), trimmed
• 2 tablespoons extra-virgin olive oil
• 1 bunch green onions, finely chopped
• 3 tbsp finely chopped fresh parsley + extra for serving
• 3 tbsp finely chopped fresh dill
• 2 stalks celery, thinly sliced
• 4 cloves garlic, crushed
• 1 cup of parboiled rice
• 1 can (400 g) of canned chopped tomatoes without salt
• 3 tbsp grated Parmesan cheese + extra for serving

Preparation:

1. Preheat the oven to broil and line a baking sheet with foil. Pat the pork dry with paper towels, brush with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. In a small bowl, combine half of the green onions, parsley, and dill; rub the mixture all over the pork. Transfer to a baking sheet and set aside.
2. In a large Dutch oven or heavy-bottomed saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining green onions, celery, garlic, and rice. Cook, stirring, until the vegetables are softened, about 2 minutes. Add the tomatoes, 2 cups water, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low; cover and simmer until the rice is tender, about 20 minutes.
3. Meanwhile, broil the pork, turning once, until browned and a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 16 to 20 minutes. Let rest for 5 minutes.
4. Add the Parmesan cheese and the remaining parsley and dill to the rice, season with salt and pepper to taste. Slice the pork and serve with the rice. Sprinkle with additional Parmesan cheese and parsley.