For the pork, heat the olive oil and butter in a frying pan, add the unpeeled garlic cloves and thyme.
Season the pork fillet with salt and freshly ground black pepper and add to the pan, fry on both sides for 3-4 minutes, or until seared. Place in the oven and cook for a further 8-10 minutes, or until the pork is cooked through. The juices will run clear when the meat is pierced with a knife in the thickest part if the meat is cooked. Set aside to rest for five minutes.
For the crushed Dolcelatte potatoes, place the new potatoes in a pan of salted water and bring to the boil. Simmer for 15 minutes, or until soft. Drain and return to the pan. Add the butter, olive oil and cheese then mash roughly with a fork, season with salt and plenty of freshly ground black pepper.
For the red wine jus, put all the red wine jus ingredients into a small saucepan and simmer over a medium heat for 6-8 minutes, or until thickened. Discard the thyme sprig.
To serve, place a 5cm/2in chefs' ring onto a serving plate, fill with mashed potato and carefully remove the ring. Slice the pork fillet, place on top of the potato tower, and pour over the red wine jus.