Pork tenderloin with mushrooms and ptitim

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 0.6 kg), trimmed
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 220 g of mushrooms, thinly sliced
• 1/4 cup dry white wine
• 1.5 cups lightly salted chicken broth
• 2 sprigs of fresh rosemary
• 1 tbsp + 1 tsp unsalted butter
• 0.5 cup chopped fresh parsley
• 1 tbsp. ptitim

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Season the pork tenderloin with salt and black pepper and cook, turning, until browned on all sides, about 7 minutes. Transfer to a plate, reserving the fat in the pan. Add the celery, onion, and mushrooms to the pan. Cook, stirring occasionally, until the vegetables are browned and tender, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan, and cook until evaporated, about 1 minute.
2. Pour the chicken broth into the pan and bring to a simmer. Reduce the heat to medium-low and add the pork and rosemary. Cover and simmer gently until a thermometer inserted into the center of the pork tenderloin registers 145°F (63°C), 10-12 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Discard the rosemary. Add 1 tablespoon of butter to the pan and stir until melted; season with salt and pepper to taste. Stir in the parsley.
3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the ptitim and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon of butter; season with salt and pepper to taste. Slice the pork thickly and serve with the ptitim; top with the mushroom sauce.