combine mushrooms and water in small bowl for 30 min, drain and reserve 1 cup of liquid. chop mushrooms

cut tenderloin crosswise into 8 pieces, pound to 1/2 inch thickness, and sprinkle with pepper

combine rosemary, salt, garlic in small bowl, mashing into paste.

heat olive oil in skillet over med-high heat. add garlic paste, saute 30 seconds.

add pork and cook for 2 min on each side, then remove from pan.

add diced onion to pan, saute 5 min or until tender.

add chopped mushrooms and wine, cook for 1 min

add reserved mushroom liquid and broth, bring to a boil and reduce to 1.5 cups (about 10 min)

reduce heat to med-low, return pork to pan and cook 3 min or until fully heated.

serve with couscous and veggie