Pork Tenderloin Rounds - cooking recipe

Ingredients

12 slices bacon
1 lb pork tenderloin
12 large mushrooms, caps removed
10 1/2 ounces beef broth
1 garlic clove, crushed
1/4 cup water
2 tablespoons flour

Preparation

Heat oven to 350\u00b0F.
Cook bacon until limp; drain.
Cut pork tenderloin into 12 pieces; flatten to 1/2- inch thickness.
Wrap 1 slice bacon around each pork piece; fasten with wooden picks.
Place pork pieces in ungreased jelly-roll pan, 15 1/2 X 10 1/2 X 1- inch.
Place 1 mushroom cap on each pork piece.
Chop stems; reserve.
Mix broth and garlic; pour on pork.
Bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes.
Shake water and flour in a covered container; pour into 1 quart saucepan.
Add enough water to broth to measure 1 cup; stir into flour mixture.
Heat over low heat, stirring constantly until smooth and bubbly.
Stir in reserved mushroom, heat.
Serve with pork.