Form steaks from the pork loins, about 1/2″ (1.5 cm) thick. In a suitable pan, place the butter. Fry lightly on both sides.
Add the pre-cleaned and cut: mushrooms, garlic and leafy herbs. Add the wine, and once it evaporates, the pre-dissolved in water vegetable broth. Add salt and stew until tender in the resulting sauce.
Finish the dish off with a side of nettle, asparagus and crushed vegetable broth cube, stewed in 3 1/3 tbsp (50 g) butter. Decorate with fresh mint leaves.