What’s Cooking Wednesday – Pork Tenderloin with Mushrooms

I found this recipe in Food Network Magazine. Minor modification – didn’t have fresh rosemary, so I used dried. The recipe suggested serving this with Israeli couscous, but any favorite starch would be fine. I used barley, which we had on hand.

Pork Tenderloin with Mushrooms

Ingredients:

2 T extra-virgin olive oil
1 large pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
2 stalks celery, chopped
1 medium onion, chopped
8 ounces cremini mushrooms, sliced
c d...