Pork Tenderloin With Mushrooms & Balsamic Onions

Ingredients

• 1.2 kg pork tenderloins (2.6 lbs. / 2 whole tenderloins)
• 1 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon onion powder (optional)
• 1 tablespoon coconut oil
• 2 large red onions (cut into 8 wedges each)
• 2 tablespoons olive oil
• A little extra salt
• 1/2 medium red onion (finely diced)
• 1 teaspoon Dijon mustard
• 1 tablespoon aged Balsamic vinegar (or 1 tablespoon regular balsamic mixed in with 1 teaspoon honey or maple syrup)
• Pinch of salt
• 1 tablespoon olive oil
• 200 g cremini mushrooms (7 oz. wiped and cut in halves)
• 1 tablespoon butter (or ghee, coconut oil/lard for completely dairy-free)
• 1/2 teaspoon sea salt
• 2 garlic cloves (finely diced)
• 1 tablespoon butter (or ghee)
• 2 cloves of garlic (roughly diced)
• 2-3 sprigs of fresh thyme
• 5-6 pecans or walnuts (chopped roughly)