For each serving, take 100-110 grams of pork tenderloin and pound it flat. Next, boil an egg until it’s just slightly soft, peel it, and place it on the seasoned, pounded meat. Roll it up, tie it with string, and bake it in a hot oven for 20 minutes. Once done, remove it from the oven and cut it in half. Place the half with the beautifully visible yolk, egg white, and layer of meat on top. Garnish with fresh herbs.