For the tenderloin

1. Remove the tenderloin from the refrigerator at least 10 minutes before cooking it to get room temperature.
2. Pre heat the oven on 200°C on fan function.
3. Season evenly on all sides. Marinate with coriander, paprika and thyme. Heat a frying pan very well with olive oil and sauté the pork tenderloin until it gets a nice color.
4. At this point add to the pan the butter cut into small cubes, the rosemary and the garlic. As soon as the melted butter starts to foam, start pouring over the meat with a spoon continuously for about 2-3 minutes.
5. Remove the tenderloin from the pan and place it in a tray.
6. Cook in the oven for 5-6 minutes.

For the wine sauce

1. Cut the onion into large cubes.
2. In a small saucepan add the pomegranate syrup, the wine, the onion, the commandaria and the rosemary.
3. Simmer the sauce so that it is reduced to 1/3 of its quantity and remove from the heat. Strain to remove the onion and put it back to the pot. Thick with butter.
4. Taste and add salt and pepper if its needed.

For the asparagus

1. In a small saucepan heat the water.
2. Boil the asparagus for 2 -3 minutes and then cool them in iced water.
3. In a frying pan add olive oil and sauté the asparagus for 1-2 minutes. Season with salt, add the butter and stir.

For the potatoes

1. Boil the potatoes and melt them with a fork. Then put the butter in a small saucepan and after it has melted, pour in the potatoes, the parsley, chives and the lemon juice.
2. Taste and add salt and pepper if its needed.
3. Serve.