1. Preheat the oven to 300°F (150°C).

2. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper.

3. In a hot skillet, sear the meat in a small amount of oil over high heat. As the meat nears the end of browning, add crushed garlic and thyme to the pan.

4. Transfer the seared pork to a sugar cake mold, taking care to coat the mold with a thin layer of the flavorful pan drippings.

5. Bake the pork in the preheated oven for 60-70 minutes, or until it reaches an internal temperature of 155°F (67-68°C). Remove from the oven and let rest for a few minutes before slicing.

6. Carefully remove the pork from the mold and let it rest under a warm, damp paper towel to retain its moisture.

7. In a saucepan, combine the pan drippings, crushed garlic, and thyme. Add 1 cup (250ml) heavy cream, 2 tablespoons (30g) crème fraîche, 1 teaspoon soy sauce, 1 teaspoon gelatin, 1 cup (250ml) water, and 1 bouillon cube. Bring the mixture to a boil, then reduce heat and simmer gently for about 5 minutes.

8. Using an immersion blender, puree the sauce until smooth. Strain the sauce through a fine-mesh sieve to remove any solids. Taste the sauce and adjust the seasoning as needed.

9. Slice the pork into thin medallions and return it to the mold. Spoon the creamy sauce over the top of the pork, coating it evenly.

10. Serve the pork with a selection of roasted root vegetables or mashed potatoes, accompanied by a side of lingonberry jam and pickled cucumber.