Herb-Marinated Pork Tenderloin with Mushroom Cream Sauce

I served this with Wednesday's Brussels sprouts.  (In addition to the Brussels Sprouts I also paired it with mashed potatoes.)  It is a mash up of a couple of different recipes from the same cookbook, the marinade adapted from a chicken recipe and the sauce loosely based off of a different pork tenderloin recipe.  Searing the tenderloin on the stove first helps lock in all the juices from marinating and also gives a base for the sauce that's made in the same pan.  This is a relatively easy but company worthy recipe that could also be doubled if you're having a crowd for the holidays.  

Herb-Marinated Pork Tenderloin with Mushroom Cream Sauce
Adapted from Better Homes and Gardens New Cookbook, Fourth Printing
(Serves 4 to 6 depending on size of tenderloin)

For the Tenderloin and Marinade:
1 1/2 to 2 pound pork tenderloin
1/2 cup dry white wine
3 tablespoons olive oil, divided
1 tablespoon vinegar
1 tablespoon fresh minced onion
2 teaspoons dried basil
1 teaspoon dried marjoram
1/4 teaspoon kosher salt
2 cloves garlic, minced

Place tenderloin in a gallon-sized zip top bag.  In a small bowl combine wine, 2 tablespoons olive oil, vinegar, minced onion, basil, marjoram, kosher salt, and minced garlic.  Whisk together then pour over pork and seal zip top bag, squeezing out as much air as possible.  Marinate in the refrigerator at least one hour or as long as overnight, mine was marinated for about 8 hours.
After the pork is has finished marinating, remove tenderloin from bag and discard remaining marinade.  Preheat oven to 400°F.  While oven is preheating, heat remaining tablespoon of olive oil over high heat in a large skillet.  Sear tenderloin in skillet for 2 minutes on each side until browned.  Saving the skillet to make the sauce, transfer pork to a baking dish and bake in preheated oven for approximately 20 minutes per pound until tenderloin has reached an internal temperature of at least 145°F.  (While pork is cooking prepare mushroom cream sauce recipe below.)  After pork is removed from oven let rest 5-10 minutes before slicing, then slice and serve with mushroom cream sauce.

For the Mushroom Cream Sauce:
1 1/2 cups sliced button mushrooms
3 tablespoons butter
1/2 cup whipping cream
1/4 cup dry white wine
2 teaspoons lemon juice
1/2 teaspoon dried parsely
1/4 teaspoon dried marjoram
1/4 teaspoon kosher salt
1/8 teaspoon black pepper 
1/8 teaspoon dried thyme

After pork has been removed from the skillet melt the butter over medium heat, then add sliced mushrooms and saute for several minutes until mushrooms have begun to soften.  Increase heat to medium high and add white wine to skillet, scraping any browned bits from the pan.  Simmer about 5  minutes until majority of the wine has evaporated.  Reduce heat to low and stir in cream, salt, parsley, marjoram, pepper, and thyme.  Heat cream, stirring frequently, until it just begins to bubble.  Stir in lemon juice and remove from heat.  If tenderloin isn't finished cooking sauce can be kept warm over low heat but make sure to stir frequently.  Serve over sliced pork tenderloin.