Roast Pork Tenderloin with Button Mushrooms

Tenderloin is one of the healthiest cuts of meat you can eat. There are many ways to season the tenderloin for a variety of side pairings. I have four seasoning methods which can slightly vary but each are great bases from which to jump off into whatever creation you desire. With all seasonings, the longer it sits in the marinade, the better. This meal below paired well with mushrooms, which is a bonus for time saving, because you can toss it in the oven with the tenderloin and let the oven do the cooking. I'm sure time saving is the priority of every parent who is also responsible for providing a healthy dinner.

Rosemary Garlic Pork Tenderloin

Roasted Button Mushrooms

Provincial Seasoning

Garlic		4 cloves, minced
Rosemary		1 1/2 tbsp
Bay Leaf		1, ground
Sage		1 tsp, rubbed
White Wine Vinegar		2 tbsp
Black Pepper		1 tsp, ground
Sea Salt		1/2 tsp
Canola Oil		1 tbsp

Morrocan Seasoning
(I am aware of the irony in using an Arabic palate on swine)

Garlic		4 cloves, minced
Pomegranate Molasses		1 1/2 tbsp
Lemon Juice		1 lemon
Coriander		1 tbsp
Cloves		1 cloves ground
Cumin		1/2 tsp
Black Pepper		1 tsp, ground
Sea Salt		1/2 tsp
Olive Oil		1 btsp

Cantonese Seasoning

Garlic		4 cloves, minced
Sweet Red Wine Vinegar		2 tbsp
Shallot		2, minced
Star Anise		1, ground
Black Pepper		1 tsp, ground
Soy Sauce		1/2 tsp
Sesame Oil		1 tsp

Greek Seasoning

Garlic		4 cloves, minced
Lemon Juice		1 lemon
Lemon Zest		1 lemon
Plain Yogurt		1/4 cup
Bay Leaf		1, ground
Thyme		2 tbsp
Black Pepper		1 tsp, ground
Sea Salt		1/2 tsp
Olive Oil		1 tbsp

Roasted Button Mushrooms

Mushrooms		4 cups
Garlic		1 clove, minced
Thyme		1tbsp
Black Pepper		1 tsp, ground
Sea Salt		1/4 tsp
Olive Oil		1 tbsp

Tenderloin Preparation:

1. Wash and trim tenderloin of silverskin
2. Stab tenderloin repeatedly on all sides. Great stress reliever. Just don't catch your fingers in your enthusiasm. This step seems counter intuitive, but once the meat is cooked you will not notice the incisions, and making these slits will allow maximum flavour penetration, necessary for such a lean cut of meat.
3. Rub tenderloin with seasoning, massaging in to all the slits
4. Allow to sit in marinade for at least 1 hr (overnight in plastic bag with air removed is best)
5. Allow tenderloin to come to room temperature
6. Place on roasting rack and pour (or pat) remaining marinade on top of the tenderloin
7. Set oven to 330F and roast uncovered for 20-25 minutes
8. Remove from oven and tent for 10 minutes
9. Carve into medallions when ready to serve

Mushroom Preparation:

1. Wash and cut mushrooms into quarters or sixths
2. Toss in remaining ingredients
3. Empty into roasting tray
4. Roast in oven on 330F for 20-25 minutes or until Mushrooms and juices sizzle