Pork Tenderloin with Mushrooms

2 TBS Rosemary

4 Garlic cloves (minced)

1/2 tsp Fennel seeds

S&P TT

1 lb Pork tenderloin

3 TBS EVOO

1 cup Mushrooms (torn into bite size pieces)

2 TBS Butter (sliced)

2 TBS Wine vinegar

1. Convection oven to 400
2. Combine 1 TBS rosemary, 3 garlic cloves, fennel, S&P, 1 TBS EVOO. Coat tenderloin with mixture (can do in advance and refrigerate)
3. Combine mushrooms with 1 TBS rosemary, 1 garlic clove, S&P
4. Heat 2 TBS EVOO in skillet, add tenderloin and mushrooms, brown 4-5 min.
5. Transfer to oven and roast (stir mushrooms halfway) until pork 145 (9 min?)
6. Rest pork 5 min., then slice thinly
7. Meanwhile deglaze skillet and mushrooms with vinegar, and serve with pan drippings over pork and mushrooms