Cooking Instructions
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Step 1
With a fork, poke some holes into the
Pork Tenderloin (455 g)
. 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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, make the chimichurri. In a food processor, add
Fresh Parsley (45 g)
,
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 (110 g)
.
Step 5
Drizzle the chimichurri over the tenderloin.
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