To assembly: mark the tenderloin on all sides and finish cooking in the oven at 50 Cº. Mark the caramelized onion cube and reserve. Fry the fried milk and drain over paper. Place freeze dried spinach inside a metal ring, place alongside the fried milk, the onion, and the slice Duroc pork. Pour over the sauce of pork juices and coffer marinade and decorate with miniature sprouts.