Prepare the pork tenderloin for baking. To do this: clean off excess fat, remove the films, cut lengthwise into two parts.
Beat off the strips of tenderloin on both sides.
Prepare the spices for marinating the meat. In a bowl, add salt (to taste), add sweet paprika, add the prepared mixture for frying meat, which includes: coriander, onion, nutmeg, paprika, black pepper, cumin, marjoram, garlic, red pepper, basil, savory.
Rub the strips of tenderloin on both sides with the prepared spicy mixture.
Cut the tenderloin strips lengthwise into three pieces.
Weave two pigtails. Cover the pigtails with cling film and put them away in the cold overnight. Next, pour vegetable oil over the meat braids and spread the oil evenly over the meat. Place the meat pigtails in foil envelopes and send them to the oven for baking.
Ready-made meat pigtails pour the juice formed during baking.
For the sauce:
Add the melted butter (2 tablespoons) to the pan, add 1 tablespoon of flour with a small pea. Saute the flour, stirring, until creamy.
Next, remove the pan with flour from the heat and add 200 ml. milk. Return the pan to medium heat and gradually add up to 200 ml of water. Cook the sauce for a few minutes until thickened, then add salt and ground white pepper to taste.
Chop the Shiitake mushrooms into pieces and add them to the sauce for 5-7 minutes.
Next, remove the sauce from the heat, add the cream cheese. Return the sauce to a low heat and, stirring, melt the cream cheese. Then remove the sauce from the heat.
Cut the meat pigtails into serving pieces and pour the cheese sauce with mushrooms when serving.