Pork Tenderloin With Sherry-Mushroom Sauce

• 1 (1 -1 1/2 lb) pork tenderloin
• 1 1/2 cups fresh mushrooms (chopped)
• 2 tablespoons sliced green onions
• 1 garlic clove, minced
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon cornstarch
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried thyme leaves, crushed
• 1 dash black pepper
• 2/3 cup water
• 1 -2 tablespoon dry sherry
• 3/4 teaspoon beef bouillon granules

1. Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159u0b0F Let stand, covered 5 to 10 minutes while preparing sauce.
2. Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
3. Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
4. *Shitake mushrooms can be used in place of the regular mushrooms.

pork tenderloin, fresh mushrooms, green onions, garlic, butter, cornstarch, parsley, thyme, black pepper, water, sherry, beef bouillon granules

Taken from www.food.com/recipe/pork-tenderloin-with-sherry-mushroom-sauce-217437 (may not work)