Season pork tenderloin with 3 tbsp of the Club House Lemon & Herbs Signature Blend. In a large skillet heat 1/3 of the oil over medium-high heat sear pork tenderloin and place on a baking tray lined with parchment paper. Roast pork tenderloin in 400°F (200°C Gas Mark 6) oven for 30 minutes or until internal temperature reaches 160°F (71°C). In a large skillet heat remaining oil over medium-low heat sauté onions for 30 minutes or until golden brown. Combine ginger with remaining seasoning; add to the onions and sauté for 3 to 4 minutes. Slice pork tenderloin and serve with onion and ginger compote.