1. Place 60 mL (1/4 cup) dried mushrooms in a coffee grinder or food processor. Pulse until powdery in texture. Place powder on a plate and add dehydrated beef bouillon, thyme, garlic powder and onion powder. Stir and reserve.
2. Place remaining mushrooms in a bowl and pour 375 mL (1½ cups) boiling water over top. Soak mushrooms for 20 minutes. Reserve.
3. Brush pork tenderloins with oil and then coat all over with mushroom powder mixture.
4. Cover with plastic wrap and let meat absorb flavours for 1 hour in refrigerator. Preheat barbecue at medium-high. Oil barbecue grill and place tenderloins on top. Cook for 12 to 16 minutes, or until internal temperature reaches 70°C (160°F), turning meat over once halfway through cooking. Transfer meat
5. to a plate and cover with aluminum foil. Let sit for 10 minutes. Drain mushrooms, preserving soaking water. Chop mushrooms coarsely. Reserve. Cook red wine sauce according to package instructions, replacing water by mushroom soaking liquid.
6. Stir in reserved mushrooms once sauce is simmering. Remove from heat and cover. Serve pork tenderloin with sauce, baked potatoes and a grilled vegetable.

TIP: Dried mushrooms are a practical, versatile food to have on hand for summer cooking. Powdered, they can flavour marinades, vinaigrettes, grilled potatoes packets, poultry, game meat and fish. Rehydrated whole, they give lots of flavour to sauces, grilled vegetable packets, and stuffings. Remember to keep the soaking liquid: the subtle woody flavours can be used to enhance bouillons.