Roasted Pork Tenderloin with Chimichurri Sauce

Pork: 
2 pork tenderloins (they come in packs of two at any grocery store, about one pound each)
Montreal Steak Seasoning
1/2 tsp. cumin
1 tsp. salt
1/2 tsp.black pepper
Olive oil (about 2 Tbs.)

Chimichurri Sauce:
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 tsp. dried crushed red pepper
1/2 tsp. cumin
1/2 tsp. salt

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Pat the pork tenderloins dry and remove any silver skin or fat from tenderloins. Rub olive oil on pork, then rub with remaining seasonings. Put on baking sheet and bake until meat registers 160 on meat thermometer, about 30-40 minutes.
3. While the pork is in the oven, puree all ingredients for the chimichurri sauce in a food processor or blender. Transfer to a bowl for serving.
4. When pork is finished cooking, pull out of oven and let rest for five minutes. Slice and serve with chimichurri suace.

**Our favorite way to eat these are as tacos in corn tortillas with cabbage and poppy seed dressing over it. You can also use flank steak and grill it...delicious!