1 clean tenderloin (2.2 kg) without bones
5 cloves of garlic, mashed
2 tablespoons of salt
1 tablespoon of black pepper
1 shallot, cut in half lengthwise
150g of shiitake mushrooms, stems removed
150g of pork belly, cut into sticks
6 sprigs of thyme
1 cup of chilled butter
1 clean tenderloin (2.2 kg) without bones
5 cloves of garlic, mashed
2 tablespoons of salt
1 tablespoon of black pepper
1 shallot, cut in half lengthwise
150g of shiitake mushrooms, stems removed
150g of pork belly, cut into sticks
6 sprigs of thyme
1 cup of chilled butter
With a sharp knife, make three horizontal cuts in the meat without separating the parts
Season with garlic, salt, and black pepper
Open up the tenderloin like a book and distribute among the layers the shallot, mushrooms, and pork belly
Cover with the last layer of meat and tie the whole piece together with kitchen twine, securing it to the thyme sprigs
Transfer to a baking dish and, on top, distribute small pieces of butter
Place in a hot oven (200°C), preheated, for 50 minutes or until nicely browned
Remove the twine and transfer to a serving platter
Drizzle with a little of the remaining cooking sauce from the baking dish and serve.
