|Pork tenderloin slice||1 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Madeira/Other dry, sweet golden wine||2 Tablespoon|
|Minced chives||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Bouillon granules||1⁄2 Teaspoon|
Sprinkle pork with pepper.
Coat a large skillet with cooking spray, place over medium heat until hot.
Add pork, and cook until browned on both sides.
Remove pork; drain on paper rowels.
Wipe skillet dry with a paper rowel.
Coat skillet with cooking spray, place over medium heat until hot.
Add mushrooms, saute 2 minut.es or until render.
Add pork, 1/2 cup water, Madeira, chives, Worcestershire sauce, and bouillon granules, bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until pork is render.
Remove pork to a warm serving platter.
Combine cornstarch and 1 Tablespoon water, stirring well stir into mixture in skillet.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Boil 1 minute, stirring constantly.
Spoon sauce over pork to serve.