Roasted Pork Tenderloin with Sauteed Vegetables

2 lb pork tenderloin
Dry rub for pork mooresmarinade.com/Recipes/Sauces-and-Marinades/Dry-Rub-for-Pork
1 yellow squash, sliced
1 zucchini, sliced
1 onion, sliced
½ lb mushrooms, sliced
1 tomato, sliced into wedges
2 T. Moore's Original Marinade
4 T. Olive Oil
salt and pepper and minced garlic to taste

Coat the tenderloin with dry rub and let sit for 1 hour in refrigerator.
After an hour, sear the tenderloin over medium-high heat with 2 T. Olive Oil until browned on all sides.
Bake at 425°F for 10-15 minutes or until pork is done. Allow meat to rest 5 minutes before slicing.
While pork is baking, sauté onions, zucchini, and squash in the remaining Olive Oil and Moore's Marinade over medium heat for 5 minutes.
Then add mushrooms and continue to sauté for 5 minutes. Then add tomato wedges and continue to sauté until tomato is warm.
Pour vegetables on a platter and top with sliced Pork Tenderloin. Serve and enjoy.