Tenderloin is a very tasty, tender type of meat.
Light a BBQ kettle grill, with one hot zone and one slightly cooler zone.
Rub the meat with most of the porcini powder and plenty of salt and pepper. Grill it over a direct heat until it becomes nice and brown on all sides. Place the meat over the indirect grilling zone. Place a sliver of birch wood over the coals and put the lid on. Allow the meat to continue cooking for a further 8-10 minutes until it is more or less medium rare. Check using a cooking thermometer if necessary. The core temperature should be somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Allow the meat to stand for a few minutes before cutting it.
Cut the meat into approx. 5 mm thick slices and arrange it decoratively on a plate. Sprinkle over a bit more porcini power and some birch salt. Arrange the wood sorrel, plantain and orpine (or other herbs or purchased salad) on top. Decorate with wild garlic and finish with a splash of cold-pressed rapeseed oil.