Preheat the oven to 350°F
In a measuring cup, combine the chicken broth, sea buckthorn juice and honey. Book
In an ovenproof skillet, sear the pork tenderloins with the olive oil. Book.
Cook the shallot and garlic for about 2 minutes.
Add flour and a little olive oil if too dry.
Deglaze with the chicken broth mixture and mix well. Add the cream.
Return the pork tenderloin to the pan and bake for 12-18 minutes depending on the size of your pork tenderloins.