Place roast into a shallow, glass baking dish. Pour Worcestershire sauce and melted butter over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Serve with Garlic mashed potatoes, garden salad and rolls.
Melt butter in a saucepan over medium heat; cook and stir mushrooms, and onion until tender, about 5 minutes. Stir in broth, rice, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 20 minutes. Remove lid and add spinach and stir until wilted.