Season the pork tenderloin in one piece with salt, pepper and fresh rosemary, brown the entire piece well in a frying pan with clarified butter and then continue to roast in the oven at 180 degrees for 12 to 15 minutes. Remove and keep warm.
Deglaze the stock with the Marsala, reduce slightly, add the gravy and simmer on low heat. Add the cream and half cream to the reduced sauce and season. Add the freshly chopped chives at the end and spread some of the sauce evenly over or under the carved pork tenderloin. Serve the rest of the sauce in a heated frying pan.
Serve with homemade spaetzli or risotto.
Our tip: Fresh chives are much more aromatic than dried ones!