In a roasting pan, pour apple cider dressing over the pork loin.
Roast in oven until it reaches 155°, then let stand for three minutes.
Halve cherry tomatoes and toss in olive oil, roast for four minutes. Place mashed into a pastry bag and pipe onto the plate. Top mashed with a sprinkle of truffle salt, followed by thyme.
Slice loin thin and fan around the mashed, top with cherry tomatoes.
