I wish I could reach through the screen and have you guys taste this because it …

I wish I could reach through the screen and have you guys taste this because it was That. Good. But, then again, the ladies at themodernproper always are and Pork Tenderloin with Chimichurri Sauce was no exception. Do not miss out. 👩🏻‍🍳
Ingredients:
2.5 lbs Pork tenderloin
1 tbsp Each: brown sugar, salt, paprika, pepper, garlic powder
1 cup 
Homemade chimichurri sauce
Directions:
1. In a bowl whisk together brown sugar, salt, paprika, pepper and garlic powder.
2. Rub the tenderloin with the seasoning until evenly coated.
3. Cook the tenderloin:
4. Oven: Preheat oven to 400° Place rack in the middle. Heat 1-2 tbsp olive oil in oven safe skillet (or cast iron skillet). Add tenderloin to the pan and cook until it is evenly browned on all sides (5-6 minutes). Place the pan in the oven and bake for 15 more minutes, flipping the meat once halfway through. Bake until the internal temperature reads 145° F.
5. Rest 3 minutes, then cut & serve.

Chimichurri:
1 Small shallot cut into wedges
3/4 cup Flat-leaf parsley or cilantro, stems removed
1 tbsp Fresh oregano, stems removed
2 Garlic cloves
1 1/2 tsp Kosher salt
1 tsp Freshly ground black pepper
1/2 tsp Red pepper flakes
3/4 cup Extra virgin olive oil
1/2 cup Red wine vinegar
Instructions:
1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
2. In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.