Mustard Rubbed Pork Tenderloin with Mushrooms and Sundried Tomatoes

1 Tbsp mustard seeds
1 tsp crushed dried thyme
½ tsp dried rosemary
1 Tbsp dried onion flakes
1 Tbsp minced garlic (about 4 cloves)
¼ tsp dried crushed red pepper flakes
2 Tsp Kosher salt
1 tsp fresh ground pepper (I like peppercorn blend)

2 pork tenderloins
¼ cup sundried tomatoes, chopped
10 oz button mushrooms, cleaned
4 cloves garlic, sliced
1/2 cup dry white wine

Preheat oven t0 375F. Quarter mushrooms if large, otherwise leave small ones whole. Rub tenderloins evenly with rub mix and allow flavor to infuse for 1-24 hours, refrigerated. Bring tenderloins to room temperature. Sear tenderloins in a large oven-going skillet over very high heat with a bit of canola oil, turning loins to brown on all sides, about 10 minutes total. Remove temporarily to a plate. Toss the mushrooms, sundried tomatoes and garlic into pan and sauté until mushrooms give off their water and dry up a bit. Return the tenderloins to the pan, and insert digital thermometer probe into middle of one tenderloin.

Transfer skillet to the oven and bake until thermometer reads 130. Remove tenderloins to a cutting board and cover with aluminum foil to let rest 10 minutes. Add wine to mushrooms and tomatoes and bring to a boil. Slice pork and serve with mushrooms and tomato ragout.