For the Pfandl with mushrooms first peel the onion and chop it finely. In a pan, sauté the onion with oil and salt. Cut the pork tenderloin into small pieces and add to the pan.
Then clean and slice the mushrooms and add them to the pan. After frying for a short time, add the bouillon pure and pour water.
Let it simmer for a few minutes.
If you want the sauce to be thicker, just add a little flour. Season to taste with crème fraîche, salt and pepper.
Serve with spaetzle and currant jam.