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 (1/2 Tbsp) , 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.

Meanwhile, make the chimichurri. In a food processor, add Fresh Parsley (1 cup) , Garlic (2 cloves) , Dried Oregano (1/2 Tbsp) , 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) .