Pork Tenderloin, Chef Manchev Style (Moulinex Cookeo+)

I had one tenderloin; I cut it into strips and rolled them in flour. Meanwhile I heated olive oil on the manual program, added freshly ground black pepper and salt, then added the meat and fried it for about 5 minutes until golden. I added curry to taste and let it fry for another 2 minutes or so, then deglazed with about 150 ml white wine. When the sauce began to thicken, I poured in a cup of warm water (or almost enough to cover the meat), let it come to a bubble and set it under pressure for 10 minutes. When it released the pressure, I ran it for another 2 minutes on the manual program without the lid, to thicken the sauce further.

I make chicken tenderloin the same way, but cook it 3 minutes under pressure.

For the rice: White rice in the IP for 4 minutes on manual + 10 minutes NPR (natural pressure release).