Pork tenderloin. Cut the tenderloin in half. Sear it in a hot pan with olive oil. Season with pepper and salt. Take an oven tray, just big enough to put the meat in. Pour olive oil over the meat. Place next to the meat, sprigs of fresh thyme and rosemary, crushed garlic cloves. Put the tray in a preheated oven at 185°C for 45 minutes, on a hot air setting. During this time, turn over the meat in the oven dish several times. Remove the tray from the oven, cover and leave to rest at room temperature for at least 10 minutes. The sauce. Wash and clean a basket of chestnut mushrooms. Cut them into slices. Chop a peeled onion and some garlic cloves. Chop a handful of fresh parsley. Pick up a few sprigs of fresh rosemary and thyme. Chop them finely, together with a dozen sage leaves. Drain a jar of pickled shaved summer truffle in oil. Keep the oil if you do not have truffle powder. Fry the onions and garlic in a little olive oil. Just before they start to caramelise, add the sliced mushrooms and half of the drained truffle pieces. Add the chopped herb mix of rosemary, thyme and sage. Season with salt, pepper and, if available, truffle powder.

If you do not have any truffle powder, replace the olive oil used earlier in this recipe with the oil from the truffle jar. Let the preparation fry until the mushrooms colour. Now add a jar of sour cream and a jar of full cream. Mix well and allow to reduce for a moment. Bring the sauce to the desired thickness with a little maize starch dissolved in water. Finishing off. Pour the sauce into an deep pan and place the pre-cut pork tenderloin in it. Bring to serving temperature on low fire. Finish off with the rest of the shaved truffle. Spoon the preparation onto plates and finish with chopped parsley. Serve with boiled new potatoes in the skin or another potato preparation of your choice.