For pork tenderloin with seeds, season the tenderloins with salt and pepper. Chop sunflower, pumpkin and pine nuts. Preheat oven to 170 degrees convection.
Heat oil in a pan, sear pork tenderloin on all sides, remove and roll in chopped seeds.
Place pork tenderloin on a baking sheet lined with baking paper and roast in the oven for about 10 minutes. Deglaze the pan with vegetable soup, simmer for a few minutes, add crème fraîche, reduce again slightly and season to taste. Cut the pork tenderloin with grains and pour some sauce over it.
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