Roasted Pork Tenderloin with Chimichurri

Directions

1. Move rack to middle of the oven and preheat to 400° F.

2. In a bowl whisk together the brown sugar, salt, paprika, pepper and garlic powder and rub over tenderloin until evenly coated.

3. In a large oven proof pan or cast iron skillet, heat olive oil over medium heat. Add the tenderloin, turn, and brown on all sides evenly (about 5 minutes).
   
   *If you do not have an oven proof pan, use a non-stick skillet for now, and transfer to an oven proof dish after browning.

4. Transfer tenderloin in oven proof dish to the preheated oven and bake for ~18 minutes, or until internal temperature reads 145°F.

5. Transfer to cutting board and let it rest for 4 minutes.

6. Slice and serve with a generous pour of Gindo’s Chimichurri. Enjoy!