Mix all ingredients well. Let the mixture swell for about 15 minutes. Line the mold with plastic wrap. Spoon out the batter to a thickness resembling a pork tenderloin. Grab along the edges of the plastic wrap and fold in the edges. Bake in the oven in combi mode 60% steam, 40% heat at 105°C for about 40 minutes or until the internal temperature reaches 80°C. Cool down and carefully lift out the tenderloin.

Place on a cutting board. Meanwhile, blend any herbs you want to use and mix them with the rest of the spices, for example thyme, paprika powder, garlic powder, and pepper. Pour collorit on the pork tenderloin and massage it all around. Then take your spice mixture and sprinkle over the entire tenderloin all around. Let everything soak in. Slice the tenderloin, preferably diagonally.