Cut the pork tenderloin into pieces. Heat vegetable cream in a pan and brown meat all around. Season with salt and pepper.
Meanwhile, pluck leaves or needles from herbs and chop finely.
Deglaze meat with Cremefine. Stir in chopped herbs and simmer sauce for 3 – 4 minutes until it thickens to a creamy consistency. Season to taste with salt, pepper and possibly sugar.
Serve with rice, pasta, potatoes or bread.