Roast Pork Tenderloin With Potatoes And Mushrooms

• 2 lean pork tenderloins (about 1 3/4 lb.)
• salt and freshly ground pepper to taste
• 1 tsp. ground cumin
• 1 Tbsp. chopped, fresh sage or 2 tsp. dried
• 12 small white onions, peeled
• 6 small red waxy potatoes, peeled
• 8 medium size mushrooms (left whole)
• 2 garlic cloves (unpeeled)
• 1 bay leaf
• 1 Tbsp. vegetable oil or corn oil
• 2 Tbsp. dry white wine
• 1/4 c. water or fresh chicken broth
• 2 Tbsp. chopped parsley

1. Preheat oven to 425u0b0.
2. Sprinkle the tenderloins with salt, pepper and cumin.
3. Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in 1 layer.
4. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf.
5. Brush them with the oil.
6. Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over.
7. Place the pan in the oven and bake for 30 minutes.
8. Turn the meat and vegetables, basting a few times.
9. Pour off the fat from the pan.
10. Add the wine and water. Crush the garlic clove with a fork.
11. Discard the skin and blend with the gravy.
12. Return to the oven and cook 10 more minutes.

lean pork, salt, ground cumin, sage, white onions, red waxy potatoes, mushrooms, garlic, bay leaf, vegetable oil, white wine, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759557 (may not work)