• 500 gr of Pork loin
• 150 gr of fresh potatoes
• 40 ml of single cream
• 90 gr of Armonia di porcini e Tartufo bianco
• Salt and pepper as taste

50 minutes

Start pork tenderloin with white truffle peeling and cut the potatoes into rounds and boil them in salted piping hot water for about 5 minutes.
Cut the pork loin into medallions and put them to warm in a hot frying pan, where before we putted a knob of butter to melt.
Once we have an even browning, turn off the cookers and assemble in a baking our multilayer: meat, a round of potato, a spoon of “Armonia di porcini e Tartufo bianco” sauce, and another piece of meat.
Heat the oven until it’s 170° C. In the meanwhile heat the pan where we cooked the meat and pour the remaining sauce, the single cream and a bit of salt; mix for a few minutes.
Place the plate in the oven and cook for 10 minutes at 170° C.
After this time, serve pouring the cooked sauce on the bottom and putting the meat and potato multilayer above, and finally another bit of sauce!