Pork tenderloin has been eaten since wild boars were domesticated in Western Asia around 7500–9000 B.C. Because this deep, under-used spinal muscle is the most tender cut on the pig, its history is rooted in elite culinary status and butcher economics.
You need…
Pork tenderloin
4 dl cream
2 dl light crème fraîche
2 tbsp veal stock
2 tbsp chinese soy
3 tbsp mango chutney
How to do…
Place the meat in a suitable airfryer basket
Mix the cream, creme fraiche, veal stock, chinese soy and mango chutney and pour it over the meat
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