First cut the pork tenderloin into medallions and flatten slightly with your knife, season with salt, black pepper and thyme on both sides of the meat. Slice up one punnet of chestnut mushrooms and finely dice one medium white onion.
saute the onions in some butter or oil until soft and then add the mushrooms and 1 tsp of dried thyme. Cook them all until soft. Remove this mixture from the pan in a bowl. Add some oil to the pan and sear the pork loins on both sides, careful to not overfill the pan. Once seared on both sides remove into the same bowl with the mushroom and onion mixture. Now to this pan and your double cream and the pot of Black Garlic and Red wine sauce. stir for a couple of minutes and then add the pork, mushroom and onion mixture and any resting juices in your bowl. Stir gently to cover the meat and vegetables in the sauce. Now simmer gently.
Boil a pan of water with a touch of salt and olive oil and add some fresh fusilli pasta cook for 4 minutes. drain the pasta and server the pork mixture over the pasta, garnish with a little fresh parsley.