Hello all, I have some sliced pork tenderloin meat left over from a supper party and was wondering what to do with it. I figured I'd wrap some up in foil and toss it into the oven at 350 for about 15 minutes to heat it through and then serve some sort of sauce or gravy over it like a au jus, so as to not cover the meat and hide the flavor, just enhance it and add some moisture. The problem is I do not have juice or drippings from cooking so how do I create what I want? Unfortunately, all I have on hand is beef and chicken bouillon and some store bought beef broth. The bouillon will be too salty so that's out. An espanol sauce would be to thick and heavy, so would a volute. I just want some juice. Red.