This is the whole secret to making the most tender meat!

Ingredients
pork tenderloin: 1 kg (2 lb)
ice cubes: 200 g (7.1 oz)
water: 1 l (34 pt)
salt: 3 g (0.1 oz)
black pepper: 2 g (0.1 oz)
garlic powder: 3 g (0.1 oz)
herbs of Provence: 3 g (0.1 oz)
sweet paprika: 3 g (0.1 oz)
onion: 1 pc
mushrooms: 200 g (7.1 oz)
red bell pepper: 1 pc
carrot: 1 pc
garlic: 2 cloves
black pepper: 2 g (0.1 oz)
salt: 3 g (0.1 oz)
cheese cream: 150 g (5.3 oz)
cheese: 100 g (3.5 oz)
bacon: 200 g (7.1 oz)
potatoes: 500 g (18 oz)
olive oil: 20 ml (0.7 fl oz)
sweet paprika: 3 g (0.1 oz)
salt: 3 g (0.1 oz)
black pepper: 2 g (0.1 oz)
thyme: 2 g (0.1 oz)
herbs of Provence: 3 g (0.1 oz)
cooking cream: 150 g (5.3 oz)
chili sauce: 30 g (1.1 oz)
mustard seeds: 20 g (0.7 oz)
apple vinegar: 15 ml (0.5 fl oz)
honey: 50 g (1.8 oz)
Additionally
butter: 50 g (1.8 oz)
garlic: 2 cloves
oregano: 2 g (0.1 oz)
flour: 15 g (0.5 oz)
chicken broth: 150 ml (5.1 fl oz)
parmesan: 50 g (1.8 oz)
black pepper: 2 g (0.1 oz)
salt: 3 g (0.1 oz)
parsley: 10 g (0.4 oz)
Sauce
soy sauce: 20 ml (0.7 fl oz)

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