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
- 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.
- 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.
- 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.
- Finally, add cream and (directly through a sieve) potato starch powder. Stir and boil.
- Set aside and serve with chopped chives and e.g. buckwheat.