Tender Fillet with Porcini Mushrooms

From the pork tenderloin form chops 1.5 cm thick. Place the butter in a suitable pan. Lightly fry them on both sides. Add the previously cleaned and chopped: porcini mushrooms, garlic and leafy herbs. Add the wine, and after it evaporates, add the vegetable broth previously dissolved in water. Season with salt and braise until done in the resulting sauce. The dish is arranged with a garnish of nettles, asparagus braised in 50 g butter, and ground vegetable broth. Decorate with fresh mint leaves.