Roasted tenderloin medallions with ginger cream

Ginger peel and grate (or very fine chop). Lime brooms and peel grate. Lime squeezing. Remove seeds from pepper and chop pepper very finely. Cut chives finely. In a bowl, whipped the cream with ginger syrup. Prepare ginger, lime zest, pepper and chives. Season to taste with salt and pepper. Place in a refrigerator until used. Cut the pork tenderloin into slices of approx. 2 1/2 cm thick. In a deep plate, mix lime juice and oil, stir in pork tenderloin medallions and allow to warm to room temperature in a marinade for about 30 minutes.

Grill pan until it is piping hot. Roast pork medallions roast brown in approx. 5 minutes and roast on the inside. Place medallions on four warm plates and create ginger cream next to them. Serve with stir-fried cabbage.