ingredients

3-4 pounds pork tenderloin (this is usually sold as 2 pieces of tenderloin)
1 teaspoon ground black pepper
1 teaspoon cumin
2 teaspoons italian seasoning
1 teaspoon chili powder
1 teaspoon salt
4 tablespoons Pompeian Robust Extra Virgin Olive Oil
1 lime, juiced

For the Aji Verde Sauce:

1 bunch cilantro
3 jalapeno peppers
1 lime, juiced
3 cloves garlic
1/2 cup mayonnaise
1 teaspoon Pompeian Robust Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon ground pepper

preparation

  1. Preheat oven to 350F
  2. In a small bowl combine, black pepper, cumin, italian seasoning, chili powder, and salt. With your hands rub the spices thoroughly over all sides of the pork.
  3. Heat 2 tablespoons of olive oil In a large non-stick skillet, add the pork, cook on all sides until the outside is golden brown, about 5 minutes total. (This will sear the meat and keep the juices inside)
  4. Transfer the pork to a parchment lined baking sheet, then drizzle with additional olive oil and bake for 25 minutes.
  5. While the pork is cooking, in a blender combine all the ingredients for the Aji Verde sauce and blend until smooth.
  6. Remove the pork from the oven and squeeze lime juice over each piece. Let rest for 5 minutes. Slice against the grain and serve drizzled with the Aji Verde sauce.