Oven-baked pork tenderloin with potato gratin and white wine sauce on shallots, garlic and thyme. The trick is, as usual, the sauce where I reduce the alcohol from the wine, preserve the sweetness of the grape, add flour and cream. The meat should have a certain temperature, but the longer you have been cooking, it goes like on automatic. Success with a glass of sweet white wine. Have an awesome Saturday evening! #Food