INGREDIENTS
4 slices
applewood smoked bacon
8 ozs
baby bella mushrooms
2 cloves
garlic
1 1/4 lbs
lean pork tenderloin
1/4 tsp
pepper
3 tbsp
butter
18 ozs
cream of mushroom soup
1 tbsp
fresh sage leaves
2 tsp
fresh rosemary leaves
1 tbsp
cornstarch
1 tbsp
water
1 leaves
sage leaves
1 package
roasted garlic