How to make
Clean the meat, trim and pat dry. Cut it into large chunks, and season with salt, savory and black pepper.
Marinate the tenderloin in white wine, half the lemon juice and thyme. Allow it to rest for an hour.
Clean the button mushrooms with a brush and slice them.
Soak the porchini mushrooms in warm water. Strain and chop finely. Save the water, you soaked them in.
Dust the marinated meat with flour. Sear in a nonstick pan in a drizzle of hot olive oil.
Toss in the mushrooms and 1/3 of the water they soaked in.
Transfer all the ingredients from the pan, into a small baking dish.
Add the cream, the wine marinade and the remaining mushroom water.
Preheat the oven to 430°F (220°C) and bake for 35 minutes. Once the juices have evaporated, sprinkle with grated cheese and keep baking for 5 more minutes.
Serve the Pork Tenderloin in a warm plate.
Garnish the Creamy Pork Tenderloin, with black pepper and a stalk of thyme.
A few drops of lemon juice will contribute to the fine taste of this dish.
