– Cut the onion in juliana, garlic in leaves and mushrooms in quarters, reserve.
– Sprinkle the pork tenderloin to taste and put it all over in a hot oil pan.
– Remove the net and break the onion and garlic.
– When it starts to brown add the mushrooms and cook until they start to turn on color, moderate heat if necessary.
– Insert beer and let cook for 5 minutes to evaporate alcohol.
-Insert the net and rectify the salt.
– Add the broth and ears and let simmer and simmer for 20 minutes.
– Remove the fillet and let the sauce reduce over high heat for 5 minutes.
– Fillet the fillet on sheets of a finger thick
– Introduce it in a vegetable and sauce fountain.
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