Put Freezer Ziplock bag into a bowl and open to put ingredients inside. Put all ingredients in order listed, except the pork tenderloin. Keep pork separate to freezer in another bag.
If desired, put the sauce bag inside another bag with the pork tenderloin in it so you can keep them together in your freezer. Just be sure when you take them out to use them that you be careful with the bag that could have raw meat on it. You don’t want to cross-contaminate a cutting board. Just use caution. Then label bag with the following directions:
To prepare pork dinner:
Thaw pork and sauce in refrigerator for one day. If you forget and don’t have enough time, just add more cooking time until desired temperature for your pork (at least 160, but I pull mine out around 165).
Put thawed pork tenderloin onto a baking sheet and rub it with a little extra virgin olive oil & sprinkle generously with salt and pepper. Put into a 425 degree oven for 15-20 minutes.
While the pork is cooking, put all sauce ingredients into a skillet over medium high heat and let the mushrooms cook until tender. If most your liquid absorbs & evaporates, add 1/2-1 c. more water. Stir around to soak up the flavors & bring to a boil. Then thicken with a little Wondra (a flour thickening powder found in the baking aisle) or corn starch or flour. You won’t ned more than a teaspoon or so. Wonder is my favorite because it doesn’t clump and it easily thickens any sauce or gravy.
When the pork is done and is at least 160-165 degrees, remove from oven and let rest for 10 minutes. Transfer to a serving dish and pour the mushroom gravy over the top for serving.
I like to serve this dish with our herb infused quinoa and shaved brussel sprouts. Garlic mashed potatoes and any veggie is also another easy side dish.