Bring the whiskey, sugar and soy sauce to the boil in a saucepan and let it reduce considerably, it should be a slightly sticky liquid at the end. Sear the pork tenderloin with a little sesame oil in a pan on all sides. Then place in an oven dish, brush with the soy whiskey reduction and cook in the oven at 120 °C (top/bottom heat) for 45 minutes until pink.
Peel the onion, halve it and cut it into strips. Sauté them in a saucepan with some sesame oil and let them caramelize briefly with the sugar. Put the blueberries, vegetable stock and balsamic vinegar in a blender and blend finely. Add to the pot with the onions and slowly reduce until the liquid is greatly reduced. Add bay leaf and cinnamon with olive oil and let steep for 10 minutes without heat. Season to taste with a little salt.
Wash the peppers, cut in half, remove the core and cut into small cubes. Fry in a hot pan with a little sesame oil. Peel the garlic, cut into slices, add and let steep together for 10 minutes. Season with salt and some ground coriander and add 1 tbsp olive oil.
Sprinkle with fresh dill to serve.