Pork Tenderloin with Chimichurri

For the sauce:

3/4 cup of fresh cilantro leaves

3/4 cup of fresh basil leaves

1/4 cup of olive oil

1 garlic clove

2 tablespoons of lime juice

1/2 teaspoon of ground cumin

1/2 teaspoon of salt

1/8 teaspoon of ground black pepper

For the pork:

1 small of onion thinly sliced

2 garlic cloves minced

2 tablespoons of Extra Virgin Olive Oil

1 teaspoon of chili powder

1 teaspoon of grated lime zest

1 teaspoon of Worcestershire sauce

1/4 teaspoon of ground chipotle pepper

1 pound of pork tenderloin, trimmed

1/2 teaspoon of salt

For the sauce:

1. Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender; puree. Chill until ready to use.

For the pork:

1. Combine the onion, garlic, oil, chili powder, zest, Worcestershire sauce and ground chipotle in a bowl. Add the pork, turning to coat, and chill 1 hour.
2. Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
3. Remove pork from the marinade, wiping off excess, and place in the prepared pan and season with salt. Roast pork until an instant-read thermometer inserted into the thickest portion registers 145°F. Let pork rest 5 minutes before slicing. Serve topped with sauce.