1 (10 oz.) pkg. frozen asparagus spears
2 med. carrots, cut julienne strips
3/4 c. water
1 lb. pork tenderloin
2 c. sliced fresh mushrooms
1/2 c. sliced green onions
1 tbsp. water
1/4 c. dry sherry
1 tbsp. cornstarch
1 tsp. beef bouillon granules
1/4 tsp. dried basil, crushed
Dash pepper

In a large saucepan combine asparagus, carrots, and 3/4 cup water. Bring to boil, reduce heat then simmer covered for 4 to 6 minutes or just until crisp tender. Drain. Cut pork in 8 pieces. Place each piece between 2 pieces of clear plastic wrap. Pound into 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 13x9x2 baking pan. Bake covered 375 degree oven for 15 minutes. Uncover, bake 5 to 10 minutes more until meat is no longer pink. Meanwhile in a small saucepan combine mushrooms, green onion and 1 tbsp. water. Cook covered over medium heat about 5 minutes or until vegetables are tender. Do not drain. Stir together 1/2 cup water, sherry, cornstarch, bouillon, basil and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly, then cook and stir 2 minutes longer. Spoon some sauce over meat rolls. Serve remaining sauce.