INGREDIENTS

• Sauce
  • 3/4 cup fresh cilantro leaves
  • 3/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 garlic clove
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
• Pork
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon grated lime zest
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt

DIRECTIONS

1. For the Sauce: Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender
2. For the Pork: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.
3. Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
4. 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.