Pork with cardamom and mushrooms in sauce

500 g pork tenderloin

200 g mushrooms

50 ml cream thick

2 head onions

1 head garlic

1 glass broth

3 tsp. cardamom

1 tsp. butter
what kind of oil to choose? we'll show

1 tsp. flour

olive oil

pepper, salt

Brine:

3/4 Cup salt large

3/4 Cup sugar

1 glass water boiled

1 l water

1 tbsp. black pepper ground

For brine in boiled water to dissolve the salt and sugar, pour cold water, add pepper, stir, put into the refrigerator to cool, put the meat, put into the refrigerator to marinate for a day, then the meat, rinse with cool clean water and Pat dry.

In a blender, mix half of the chopped onion 2 tsp. cardamom and the same amount of olive oil, adding the garlic, until the consistency of mashed potatoes.

Fry of the rest of the onion in olive oil until Browning, put the pork, sprinkle with pepper and salt, top generously grease cooked puree and fry on high heat on both sides, then bake the meat in a preheated 350 degree oven for an hour, cover with foil, bake for another 15-20, reduce heat to 150 degrees.

To put in a separate pan chopped mushrooms (olive oil) and the rest of the onions, fry, then put in a saucepan, add the cream and broth, add the cardamom and bring to a boil.

Separately mix the flour with the melted butter, pour the mixture into the pan, boil all of 5-7 minutes until thick.

Served pork with cardamom and mushrooms in the sauce: cut in small pieces, watered from the top liberally with the sauce.