Herb Crusted Pork Tenderloin with Potatoes and Mushrooms

My own creation this time! Got the idea for this while looking through a few different recipes out there, yet none were just exactly what I wanted. You could make this with just the potatoes if you don't like mushrooms, though it would need some sort of sauce to go with the pork. Next time I make this, I will be making more sauce with the mushrooms for sure (will double what I put in this time). 10/10, easy to make, super tasty!

Link to my YouTube video of preparation: https://www.youtube.com/watch?v=ymIi_ZtcNDs

Ingredients: 

~1 lb. pork tenderloin (mine may have been closer to 1.25 lb in video), silverskin removed

olive oil (some to coat tenderloin and some to drizzle on potatoes)

1 T. herbes de Provence

1 tsp. kosher salt (might reduce this to 3/4 tsp. next time)

1/2 tsp. coarse ground black pepper

1/2 tsp. garlic powder

~3/4 lb. yellow potatoes, sliced in large bite sized pieces

4 slices bacon, cut in small strips crosswise

1 lb. sliced mushrooms

1 tsp. bottled minced garlic

big splash Sauvignon Blanc (or other dry white wine) (will double next time)

~1/2 c. chicken broth (will double next time)

small amount of cornstarch slurry (cornstarch mixed with water)

Directions:

1. Coat the pork tenderloin all over with olive oil (it does not need to be excessive, just enough to coat). In a small bowl, mix together the herbes de Provence, kosher salt, pepper, and garlic powder. Rub this mixture all over the coated pork. Heat oven to 375°F.

2. Place potatoes in a medium bowl (microwave safe). Drizzle with olive oil, season with kosher salt and pepper, then toss to coat. Cover bowl with plastic wrap and microwave for 7 minutes.

3. Meanwhile, heat a cast iron skillet over medium-high heat. Once heated, add the pork tenderloin and sear until browned all over (around 2-3 min. per side).

4. Remove from heat and add potatoes along sides of pork tenderloin. Transfer skillet to oven and roast for 35 min., or until pork reaches internal temperature of 145°F.

5. Meanwhile, cook the bacon pieces in a medium skillet over medium heat until starting to brown. Transfer bacon pieces to a paper towel-lined plate to drain; leave rendered fat in the skillet.

6. Add the sliced mushrooms to the skillet and cook for 4-5 min., or until they begin to give their liquid. Once they do, stir in the minced garlic and cook for an additional 2 minutes.

7. Stir in the Sauvignon Blanc and cook until liquid has nearly evaporated. Then stir in the chicken broth and cornstarch slurry. Simmer for a couple of minutes.

8. Slice up pork tenderloin and top with mushroom/sauce mixture, serve with the potatoes. Enjoy!