Pork tenderloin alla Mezzaluna

Season the pork tenderloin with salt and pepper. Brown it in a very hot pan with a knob of butter and generously baste the meat with the cooking butter. Once the meat is well browned, place it in an ovenproof dish with the cooking butter, thyme and garlic. Finish cooking in a preheated oven at 200°C for 15 to 20 minutes. Baste the meat with the cooking butter every 5 minutes.

Brush the mushrooms clean and cut them neatly into quarters. Sauté the mushrooms in a very hot pan with the remaining butter and season to taste.

Place the cherry tomatoes in an ovenproof dish with a little olive oil and herbs, then roast for 15 minutes at 180°C.

Heat the sauce according to the instructions on the packaging and, if desired, keep it warm in a bain-marie.

Heat the Mezzalune Vitello for 5 minutes in lightly salted boiling water, then drain.

Remove the meat from the oven and slice it diagonally into 3 pieces. Spoon the sauce onto the plates and arrange the pieces of meat on top.

Arrange the mezzalune in a star shape and sprinkle with the wild mushroom mixture.

Garnish with oven-roasted cherry tomatoes.