Porc tenderloin alla Mezzaluna
- Mezzalune Vitello (D21) - 5 pcs
- Archiduc Sauce (H32) - 100 g
- Porc tenderloin +/- 100 g
- Wild mushroom mix - 100 g
- Thyme - 1 branch
- Garlic - 1 clove
- Butter - 2 nuts
- Salt and pepper
- Oven-roasted cherry tomatoes (decoration)
Season the meat with salt and pepper. Brown the pork tenderloin in a very hot pan with a knob of butter and brush generously with the baking butter. When the meat is well browned, place it in an ovenproof dish with the baking butter, thyme and garlic. Finish cooking in a preheated oven at 200° C for 15 to 20 minutes. Sprinkle the meat with the baking butter every 5 minutes.
Brush the mushrooms and cut them nicely into quarters.
Heat the sauce according to the instructions on the packaging and, if necessary, keep the sauce warm in a bain-marie.
Heat the Mezzalune Vitello in lightly salted boiling water for 5 minutes and drain.
Fry the mushrooms in a very hot pan with the rest of the butter and season to taste.
Remove the meat from the oven and cut it diagonally into 3 slices.
Dress the sauce on the plates with the pieces of meat on top. Arrange the mezzalune in a star shape and sprinkle with the forest-mushroom mixture. Garnish with oven-roasted cherry tomatoes.