1. Heat oven to 425°F. Heat 1 tablespoon oil in large skillet over high heat; brown pork on all sides.
2. Meanwhile, place tomatoes, chiles, onions and mushrooms on aluminum foil-lined baking sheet; drizzle with oil and lightly sprinkled with smoked paprika.
3. Place browned tenderloins on top of vegetables; roast 20 minutes until internal temperature reaches 150°F.
4. Reserve 1 pork tenderloin and half the vegetable mixture for the “Spicy Pork Thai Soup” recipe. Season remaining half of the vegetables with salt and pepper. Slice remaining pork tenderloin and serve over vegetables in shallow bowls.