1. Preheat oven to 200°C (400°F)

2. Line a baking sheet with parchment paper

3. In a bowl combine 15 ml (1 tbsp) truffle oil 5 g (1 tsp) salt and 5 g (1 tsp) black pepper

4. Add pork tenderloin and rub the mixture evenly over the meat

5. Spread baby potatoes on the prepared baking sheet

6. Drizzle with olive oil and sprinkle with remaining salt and black pepper

7. Roast potatoes for 30 to 40 minutes until golden and tender

8. While potatoes roast heat 30 g (2 tbsp) butter in a large ovenproof skillet over medium-high heat

9. Sear pork for 2 to 3 minutes per side until browned

10. Transfer skillet to oven and roast for 10 to 12 minutes until pork reaches 63°C (145°F) internally

11. Remove pork from skillet and let rest for 5 to 10 minutes

12. For the sauce melt 15 g (1 tbsp) butter in a small saucepan over medium heat

13. Add shallot and cook until softened about 2 minutes

14. Remove from heat and whisk in remaining 45 g (3 tbsp) butter and 30 ml (2 tbsp) truffle oil until smooth

15. Season sauce with additional salt and pepper if needed

16. Slice pork and serve with roasted potatoes drizzled with truffle butter sauce