Ingredients:
1 pork tenderloin approx. 1 lb, 1 tablespoon of oil, 1/4 glass of dry white wine, 1 glass of water, 2-3 tablespoons of soy sauce, 1 teaspoon of grated horseradish, 2.7 oz of 30% cream, 1 teaspoon of potato starch powder, chives

Preparation:

1. Start by preparing the meat – rinse and dry the tenderloin. Cut off the white membrane on the side and cut the meat into 1 cm slices.
2. Heat a large pan with a lid or a saucepan with a thick bottom. Pour in oil (2-4 spoonfuls) and when it is hot, place the slices of meat inside and fry for about 2-3 minutes until golden brown. In the meantime season with sea salt (not too much, because soy sauce is salty) and pepper. Turn over to the other side and continue frying.
3. Pour in wine and cook for half a minute, then add hot water and soy sauce. Cover and cook under cover for about 25 minutes, until the meat is soft. In the meantime, turn the meat over 1-2 times and add horseradish.
4. Finally, add cream and (directly through a sieve) potato starch powder. Stir and boil.
5. Set aside and serve with chopped chives and e.g. buckwheat.