First fry the pork tenderloin on all sides, and put it in a preheated oven (180°C) for about 20 minutes.

Chop one red onion fine and simmer until glassy. Add the flower and tomato puree and let it fry a few minutes. Moisten with the red wine and beef stock while stirring. Add the herb mix (thym, papper, onion, garlic, salt pepper)

Meanwhile bake the mushrooms in butter on a high heat. When ready add the mushrooms to the sauce and let it simmer for another 10 minutes.

When the pork is baked, let it rest (covered) upside down for about 10 minutes. Cut the pork into thick slices. Serve with fried potatoes and hunter sauce.