Roast pork with mushrooms and wine

Ingredients:
-Pork tenderloin (1)
-Shiitake mushrooms, in this case bottle- (250 gr)
-Onion (1)
-Garlic (2)
-Fried tomato sauce (2 tablespoons)
-Vermouth White (1 cup)
-Chicken broth (1 cup)
-Nata -crema- (1 cup)
-salt
-Black pepper
-Wheat flour (1 tablespoon)
-fresh rosemary
-fresh dill
-Butter (50 gr)
-Olive oil (25 ml)

Preparation:
1.Clean the meat and cut into medallions of a finger thick. Salt and pepper and flour the medallions.

2. Peel and chop the onion and garlic.
3. Remove the woody branch of rosemary and chop the leaves into very small pieces.
4. Chop the dill.
5. In a skillet over high heat (9/10) with the butter and olive oil lightly brown meat. Get her to a plate and book it.

6. Lower heat slightly (7/10) and in the same pan fry the onion and garlic seasoned.

7. Once the sauce is added to the glass of white vermouth and let evaporate the alcohol.
8. When evaporated add fried tomato sauce and mix.

9. Return the meat and incorporates mushrooms.

10. Add the chicken stock and cream.

11. Let reduce to your liking.
12. It serves.
13. Serve with white rice or fries.

14. Garnish with chopped fresh dill.