Fry the pork tenderloin strips in 100 g butter and flambé with Calvados, season lightly with salt and freshly ground pepper.
In a second pan melt the remaining butter, glaze the onion cubes in it, then add red and white wine and let it boil down. Then add the olives, mushroom, baby corn, tomatoes and peppers and braise. Stir in gravy and season with mustard, Tabasco, Worcerster sauce, ketchup and freshly ground pepper.
Round off with cream and port wine.
Then place the fillet strips in the sauce, allow to infuse a little and serve.
Serve with seasonal salad, potatoes or rice, vegetables of your choice.