Roasted Pork Tenderloin with White Wine Mushroom Sauce

Whenever I find good meat deals at the supermarket, I always jump on an idea I saw on TV and changed around a little bit to fit my tastes. This recipe also works if you sub a good traditional light lager beer for the white wine. Try it both ways.

1.) Pork Tenderloin around 1-2 pounds
2.) 3/1/1 ratio of creole seasoning, italian seasoning mix, garlic powder (I use this as a meat rub often)
3.) tbsp extra virgin olive oil
4.) 1 cup of sliced mushrooms (Portobell0, Cremini, Shiitakes are my favorites, white buttons will work also)
5.) 2-3 oz of white wine (use dry whites please, no sweet wines)
6.) 1/2 stick of butter or margarine
7.) 1/2 cup of all purpose flour
8.) tbsp basil or italian seasoning
9.) 2 cloves of fresh or 2 tbsps pre-chopped garlic from a jar works also
10.) tbsp smoked paprika
11.) pinch of salt
12.) tsp black pepper
13.) tsp white pepper
14.) 1 shallot (finely diced)
For the first step in this, drizzle olive oil on the tenderloin to get the rub to stick to the outside of the tenderloin then rub the spice and herb mixture generously to the tenderloin. Next drizzle some olive oil into a large skillet on medium heat. Wait until the oil starts to ripple and put the tenderloin into the skillet. You should sear all sides of the tenderloin including the ends using some tongs. Place the seared tenderloin into a roasting pan or casserole dish and place in the oven at 325 for about 35-45 minutes. The next step is a little more complicated but just keep your eyes on it.
Once you take the tenderloin out of the skillet, melt the half stick of butter into the saucepan and add the shallot and garlic (chopped if fresh) into the pan and cook on low heat until transparent. Add 1 oz of wine and scrape pan with a wooden spatula to deglace the pan then remove shallots and garlic. Increase to medium heat and add flour and stir into a rue. Once the mixture becomes medium brown at a stir, add remaining wine to stop the rue process (it will smoke and steam heavily, it is normal) if gravy-like mixture is too thick add water a little at a time until it will coat a spoon. Reconstitute the shallot and garlic back into the pan and decrease the heat back to low. Add mushrooms and other ingredients and saute them until the mushrooms are done. Remove sauce mixture from the heat and pour over the tenderloin. Return the tenderloin to the oven and cook to an internal temperature of 145. Remove at this temperature and allow to rest for about 10 minutes. Don't cut the meat until it rests because it will cook more while resting and allow the juices to settle back into the meat. Cut into 1/2 inch slices and serve with some roasted potatoes and asparagus. Very good meal and not too difficult. Enjoy!!!