Pork Tenderloin with Lentil Cream and Cheese

Method

1. Massage the pork tenderloin with butter and a pinch of salt to coat evenly.
2. Prepare a hot fire on the grill: let the coals turn red and spread them to create an even heat surface.
3. Place the seasoned tenderloin directly on the grill grates over the coals. Sear all sides until a deep golden crust forms, turning occasionally.
4. While the meat sears, prepare the lentil cream: take cooked lentils (already soft) and mash them with a fork or potato masher to a creamy consistency – do not blend. Season with fresh savory (or dried) and a drizzle of olive oil.
5. Slice the caciotta cheese into thick slices and arrange them in a small ceramic dish suitable for oven use.
6. Once the pork is well-seared on all sides, remove it from the grill and let it rest for a couple of minutes.
7. Cut the tenderloin into medallions. The thinner end pieces will be more cooked; the thicker center will remain slightly pink.
8. Preheat the wood-fired oven to about 200°C (or a regular oven if not available). Place the pork medallions on a baking dish or directly on a rack, add a few sprigs of savory and a drizzle of olive oil. Cook for 4–5 minutes.
9. In the same oven, place the dish with the caciotta slices and let them melt until soft and bubbly.
10. To serve: spread a generous spoonful of lentil cream on the plate, arrange the pork medallions on top, lay the melted caciotta over or beside the meat, finish with shaved black truffle, a drizzle of olive oil, and a pinch of fresh savory.
11. Optionally: rub a cut clove of garlic on the plate before plating to perfume the dish.