Stuffed pork tenderloin with pistachio sauce

Chop half of the shiitakes coarsely and halve the rest. Heat 1 teaspoon of oil and fruit the chopped shiitakes with the thyme leaves crispy in a few minutes. Scoop out of the pan and drain.

Untie the pâté and pour in the fried shiitakes. Divide into 4 parts.

Wipe the pan clean and heat the rest of the oil. Add the butter. Sprinkle the pork tenderloins with salt and pepper and fry on a high setting in 2-3 minutes. Remove from the pan and store the shortening.

Bring the cream to the boil for the sauce. Grind the nuts with the parsley, salt and pepper in a food processor and pour in the cream. Add the butter gradually while the machine is still running. Pour the sauce back into the pan and keep warm.

Preheat the oven to 180ºC. Cut the pork tenderloins at the top in length to half the thickness of the meat. Put them in an oven dish. Divide the pâté over the notches of the meat and bake for about 10 minutes in the oven.

Remove from the oven, cover with aluminum foil and let rest for 5 minutes. Bake the remaining shiitakes at high setting in the shortening. Slice the meat into 3 pieces and place on the plates. Spoon a spoonful of sauce next to it and spread the mushrooms over it.