1 pork tenderloin, about 1 to 1-1/2 lbs.
1-1/2 C, chopped fresh mushrooms or shiitake mushroom caps
2 T. sliced green onions
1 clove garlic, minced
1 T. butter
1 T. cornstarch
1 T. chopped fresh parsley
1/2 t. dried thyme
black pepper, to taste
1/3 C. water
1 T. dry sherry
1/2 t. beef bouillon granules
Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25-35 minutes or until thermometer registers 159. Let stand, covered, 5-10 minutes while preparing sauce.
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 granules. Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork; serve with sauce