Roast tenderloin on a bed of mushrooms and Brussels sprouts

Ingredients:

500 g white button and chestnut mushrooms
500 g Brussels sprouts and cauliflower
1–1.5 kg pork tenderloin
pork seasoning
onions, garlic
a little stock or water

Preparation:
Season the tenderloin well, then sear in a hot pan. Place in a roasting tin, cover, and roast at 180°C for one hour. Add the Brussels sprouts, cauliflower florets, quartered mushrooms, onions and garlic to the frying pan and fry until soft.

Make a sauce using the fat remaining in the frying pan. Add a little stock and seasoning and use to baste the tenderloin while roasting.