Basmati rice (75 g) in salted water (275 ml water / ¼ teaspoon salt) and ground turmeric (½ teaspoon) bring to the boil, stir and cook on the lowest level for about 20 minutes. Clean / remove the pork tenderloin, first cut into slices and then into strips. Marinate the pork fillet strips with light soy sauce (1 teaspoon), rice wine (1 teaspoon), sesame oil (1 teaspoon) and tapioca starch (1 teaspoon) for about 15 minutes. Peel and dice the garlic cloves. Heat the wok, add peanut oil (1 tbsp), fry the garlic clove cubes in it until it starts to smell and the garlic clove cubes turn a little brown. Add the marinated pork fillet strips and stir-fry. Add the dark soy sauce (1 tbsp), the pineapple cubes, the coriander (1 tbsp cut), the sugar (1 teaspoon) and glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken stock) and fry / stir-fry every s for approx. 5 - 6 minutes . Press the rice into a funnel and turn it onto the plate. Add sweet and sour pork fillet with pineapple and serve with chopsticks if necessary.