1. Preheat your oven to 400°F or 200°C. Take the potatoes and peel them then cut them into rounds that are 1/8 inch thick. Grab a big bowl and toss those potatoes with heavy cream or double cream in EU terms, grated cheese and a bit of salt and pepper. Mix it all together so the potatoes get coated properly.

2. Now take a big skillet and add some olive oil. Turn the heat to medium-high and sear the pork tenderloin until it’s browned all around. Do about 2 to 3 minutes per side. Once that’s done move the skillet straight into the oven and roast the pork for 15 to 20 minutes or until it hits 145°F or 63°C inside.

3. While the pork is roasting start building your potato gratin. Use a buttered 9x13-inch baking dish or a 23x33 cm dish for EU measurements. Lay down a layer of potatoes then add small dots of butter using one tablespoon for each layer. Keep stacking potatoes and butter until everything is in the dish then finish with a top layer of the leftover cream. Cover the dish with foil and bake for 30 minutes. After that take the foil off and bake for another 20 to 25 minutes until the top is golden and crisp.

4. For the sauce blend balsamic vinegar water heavy cream veal stock soy sauce and a bit of sugar in a blender or food processor. Blend until it’s smooth and thick. Add salt and pepper to adjust the flavor.

5. Once the pork is done let it sit for 5 minutes before slicing it thin across the grain. Serve the pork with the gratin and pour that creamy sauce on top. Add chopped parsley for garnish if you like it fresh and green.