How to make
Leave the pork in the form of large steaks or cut it into coarse bites or strips. Blend the garlic with 2/5 cup (100 ml) oil, mustard, 2/5 cup (100 ml) white wine, 1 tsp salt, black pepper and paprika and finely chopped parsley.
Pour this marinade over the pork in a deep bowl, cover and leave it in a cool place to marinate for about 3 hours. Then transfer the meat with the marinade to an oven dish and bake in a warm oven at 360°F (180 °C) for 1 hour.
For the sauce, heat a few tablespoons of oil and fry the cleaned and sliced mushrooms for about 5 minutes. Then transfer them to a plate, add a little oil to the same pan, fry the flour and gradually dilute it with mushroom broth.
Boil and stir it for a few minutes, add a little salt, black pepper, nutmeg to taste and return the mushrooms to the sauce. Finally, sprinkle it with a little thyme, pour this sauce over the roasted pork and bake for a few minutes in the oven.
