Season the pork tenderloin pieces with pepper, salt and cumin to taste. Then roll them lightly in corn flour and fry until browned. Put the flour in a pot and bake until browned, stirring continuously. Add the oil and keep mixing.
Add a little more water while constantly stirring again until you get a thick sauce. Add the mushrooms while stirring and after coming to a boil, remove it from the heat. In a bowl, mix the 2 eggs, yoghurt and 2 tablespoons flour.
Bring this mixture to a boil while stirring also. Then add it to the first mixture, while stirring on the stove. Wait for it to boil and remove from the heat. Squeeze half a lemon and add a knob of butter.
Serve the pork tenderloin topped with mushroom sauce and vegetable garnish as desired.