Pork tenderloin with mustard sauce and mushrooms

Totally improvised recipe.

Serves 4: 4 slices of thick pork tenderloin or boneless pork ribs, 1 onion, 1 briquette of liquid cream, 1 nice spoonful of mustard, 1 cube of poultry, a nice handful of chanterelles or a box.

For this recipe I chose to accompany with Italian pasta. Heat a skillet with a little butter and olive oil, add the fillets and grill on both sides. Return the onions and add them to the meat. In a bowl mix the liquid cream and mustard, add the herbs from the provinces. ½ cup the cube broth into the cream/mustard mixture, then add this mixture to the pan where the meat is with the mushrooms. Simmer on low heat until tasting.