Marinate the mushrooms, zucchini and onions in 1 cup Mediterranean Marinade in a 1-gallon Seal-a-Meal Vacuum Storage Bag ahead of time for easy and quick preparation.
1 1/2 lbs. pork tenderloin
2 cups Mediterranean Marinade, divided
1 1/2 cups button mushrooms, wiped clean
1 lb. small zucchini, halved and quartered
8 oz. pearl onions, peeled
Place the pork tenderloin in the Seal-a-Meal® Minute Marinating Canister and pour 1 cup of Mediterranean Marinade over the tenderloin. Seal and marinate following the Reference Guide Instructions. In a bowl, stir together the mushrooms, zucchini, and onions with the remaining 1 cup marinade.
Preheat the oven to 375° F. Place the marinated tenderloin in a 9 x 13-inch baking pan. Discard the pork marinade. Place the vegetables around the tenderloin and drizzle any remaining vegetable marinade over all. Bake for 25 to 30 minutes for medium-rare, or until the meat is done to your preference. A meat thermometer should show 150° F. To serve, slice the tenderloin into medallions and plate. Spoon the vegetables around the medallions and drizzle with any remaining sauce.
Serves 4.