Pork Tenderloin with Chimichurri

With a fork, poke some holes into the Pork Tenderloin (1 lb). In a bowl, place the pork and add the Garlic Powder (1 tsp), Onion Powder (1 tsp), Dried Oregano (1 tsp), Salt (1 tsp), Ground Black Pepper (to taste), Dried Parsley (1 tsp), Dried Thyme (1/2 tsp), the juice from the Lime (1) and Sunkist Orange (1). Cover and let marinate in the fridge for at least 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a cast iron skillet with Cooking Oil (1 Tbsp). Sear the meat for 3 minutes on each side.

Put the entire skillet in the oven and cook the meat for 12-15 minutes at 400 degrees F (200 degrees C), flipping halfway through. Let sit for after removing for several minutes.

Meanwhile, make the chimichurri. In a food processor, add Fresh Parsley (1 cup), Garlic (2 cloves), Dried Oregano (2 tsp), Red Wine Vinegar (2 Tbsp), Crushed Red Pepper Flakes (1/4 tsp), Salt (1/4 tsp), and Ground Black Pepper (to taste), and blend. Add in Extra-Virgin Olive Oil (1/2 cup).

Drizzle the chimichurri over the tenderloin.