Soak the Roman pot for approx. 1 hour. Clean / remove the pork tenderloin and cut into slices. Mix the egg yolks (2 pieces), salt (2 big pinches), lemon juice (2 tbsp), pineapple juice (2 tbsp), sweet soy sauce (1 tbsp) and flour (2 tbsp) into a marinade and add the pork fillet strips for approx. 15 Marinate minutes. Heat corn oil (3 tbsp) in a pan and fry half of the marinated pork fillet slices on both sides until golden-brown and pour into the Römertopf. Do the same with the second half of the marinated pork fillets. Peel the onions, cut in half, thirds and put them apart in wedges. Place the onion wedges in the frying pan and fry / stir fry vigorously. Season with sweet soy sauce (1 tbsp). Fill the fried onion wedges into the Römertopf. Clean the pineapple and cut into cubes. Make a clear broth (300 ml) with tomato paste (2 tbsp), light rice vinegar (1 tbsp), brown sugar (1 tbsp), sweet soy sauce (1 tbsp), mild curry powder (1 tsp) and cornstarch (1 tbsp) Mix in the sauce and finally mix in the pineapple cubes. Spread everything over the Römertopf. Cook the Römertopf closed in the oven (attention: do not preheat!) At 200 ° C for approx. 35 minutes and remove.