Cut the meat into thin slices 3″ (8 cm) long and 1″ (2 cm) wide. Soak them for half an hour in a mixture of 1/2 juice of 1 lemon, mustard, soya sauce and a chopped onion head. Then heat the oil in a pan and fry the pork evenly.
Once finished, remove the meat and place it in a dish. In the same oil fry another 1 small head of onion, chopped garlic, mushrooms. Once softened, add the flour, mix and fry until the wine dilutes. Allow the sauce to come to a boil and add the julienned pickles.
Season with salt and black pepper to taste and pour the sauce over the pork slices.