With a fork, poke some holes into the Garlic Powder (1 teaspoon). In a bowl, place the pork and add the Dried Parsley (1 teaspoon), Dried Thyme (1/2 teaspoon), Ground Black Pepper (to taste), Salt (1 1/2 teaspoon), Pork Tenderloin (1 pound), Dried Oregano (1 teaspoon), Lime (1), the juice from the Sunkist Orange (1) and Onion Powder (1 teaspoon). 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 tablespoon). 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 Crushed Red Pepper Flakes (1/4 teaspoon), Salt (1/4 teaspoon), Extra-Virgin Olive Oil (1/2 cup) Red Wine Vinegar (2 tablespoon), Dried Oregano (2 teaspoon), Ground Black Pepper (to taste), and Garlic (2 clove), and blend. Add in Fresh Parsley (1 cup).
Drizzle the chimichurri over the tenderloin.