Garden Tenderloin Rolls - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen asparagus spears
3/4 c . water
1 lb. pork tenderloin
1/2 c. sliced green onion
1/4 c. dry sherry
1 tsp. instant beef bouillon granules
dash of pepper
2 medium carrots, cut into 5 to 6-inch long julienne strips
2 c. sliced fresh mushrooms
1 Tbsp. water
1 Tbsp. cornstarch
1/4 tsp. dried basil, crushed
1/2 c. water

Preparation

In a large saucepan, combine asparagus, carrots and 3/4 cup water.
Bring to boiling.
Reduce heat, then simmer, covered, for 4 to 6 minutes, just until crisp-tender.
Drain.
Cut the pork into 8 pieces.
Place each piece between 2 pieces of clear plastic wrap.
Pound into a 4 to 5-inch circle.
Sprinkle with pepper. Divide asparagus and carrots evenly among the 8 pieces of meat. Roll up jelly roll style.
Place seam side down, in a 13 x 9 x 2-inch baking pan.
Bake, covered, in a 375\u00b0 oven for 15 minutes. Uncover and bake 5 to 10 minutes more or until meat is no longer pink.