Cook cabbage and pumpkin with a sprig of thyme in the steamer for about 5 minutes. For the horseradish sauce, cut the potatoes into small pieces, boil in the beef broth until soft and mix well with horseradish and sour cream. Season pork tenderloin with salt and mustard and fry in a pan with oil on both sides. Finish cooking in a steamer at 80°C for about 10 minutes. Let rest for at least 15 minutes before slicing. Arrange cabbage and pumpkin with the fillet in pieces. Sprinkle with herbs and serve with sauce.
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