Pork Tenderloin with Chimichurri

For the 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

For the 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

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