Dutch Oven Pork Tenderloin

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Prepare the ingredients: measure the spices, vinegar and broth. Chop the onions, slice the mushrooms. Preheat the oven to 375 degrees f. Trim any sliver skin off of the tenderloin.
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Mix the herbs de Provence, garlic powder, sea salt and black pepper together in a small bowl. Pat the tenderloin dry with a paper towel and use spoon or offset spatula to rub the meat with the seasoning.
1/2 teaspoon garlic powder, 1 teaspoon herbs de provence, 1/4 t teaspoon sea salt, 1 teaspoon black pepper
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Heat the olive oil in a dutch oven over medium to high heat. Once the oil is hot, place the spice covered pork tenderloin into the hot dutch oven. Cook for about 3 minutes until the underside starts to turn golden- brown. Flip the meat over and add the chopped onions.
1 pound pork tenderloin, 3/4 cup chopped onion, 1 tablespoon olive oil
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Reduce the heat to medium heat and add the mushrooms; cook until the mushrooms and onions start to soften.
8 ounces sliced mushrooms
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In a small bowl or jar, combine the balsamic vinegar, chicken broth and mustard. Pour it over the meat in the dutch oven.
1/4 cup low sodium chicken broth, 1 teaspoon dijon mustard, 2 tablespoons balsamic vinegar
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Cover the dutch oven and place it in the center rack in a preheated oven and cook for 15 to 20 minutes; the internal temperature should be 145 degrees f