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
. 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
Dried Oregano (1/2 Tbsp)
Salt (3/4 tsp)
Garlic (2 cloves)
Fresh Parsley (1 cup)
Crushed Red Pepper Flakes (1/4 tsp)
Red Wine Vinegar (2 Tbsp)
, and blend. Add in
Extra-Virgin Olive Oil (1/2 cup)
Drizzle the chimichurri over the tenderloin.