The day before: Marinate the pork tenderloin with the chopped
garlic cloves, the two soybeans, the St-Rémy® Brandy and the
finely sliced sweet onion.
Boil water then add the grapes and a stopper filled with
St-Rémy® Brandy. Stop cooking and let the grapes swell. Cut
the Portobello mushrooms using a round cookie cutter.

Boil the milk and pour the polenta in very fine rain while stirring. Let thicken the mixture on low heat for a few minutes. Add a little salted butter and the grapes soaked with the St-Rémy® Brandy. Mold the polenta in the same cookie cutter used for Portobello mushrooms. Let it cool in the fridge.
Pan the PortoBello mushroom and pork tenderloin in a little olive oil, on each side. Also fry the polenta on both sides, adding a little butter. Reserve.

Deglaze the pan with the St-Rémy® Brandy, add the onions, garlic cloves and soybeans to the marinade. Let candy for a few minutes. Add the tenderloin and cover with the sauce.

Place the polenta in the center of the plate, then the Portobello mushroom on top. Cut a nice slice of pork tenderloin and place it on the mushroom. Cover with sauce and arrange some candied onions.