CHANTERELLES WITH SAGE, ROASTED PORK TENDERLOIN & POLENTA RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Mushrooms: Against all I've been told, I washed the mushrooms really well, drained them and patted them dry. (I'm a bit rebellious). Otherwise, using a damp cloth, wipe them clean, removing any "woodsy" residue. Cut the end of them off, and cut into even 2" pieces. Add enough olive oil to evenly coat the bottom of a saute' pan. When it's hot (medium-high heat) add a pat of butter, then evenly space the mushrooms don't pile them up) and add a little salt. Cook for 4 to 5 minutes, until they brown a bit, then turn over. Add a splash of white wine (about 1/4 cup), and the fresh chopped sage and allow to cook, on medium, for another 3 to 4 minutes; add the garlic (don't add too soon, so it won't burn). Taste for seasoning, and add pepper, if desired. Pork: Preheat the oven to 450°F. Pat the pork very dry and season with salt & pepper. Heat a large oven-proof pan with enough olive oil to coat the bottom. When the oil begins to shimmer, add the pork tenderloin and sear until golden brown on all four sides (about 3 to 4 minutes per side). Place the entire pan into the oven and roast for approximately 20 to 25 minutes (until cooked to 145°F) Remove the pork from the oven, and set on a cutting board and loosely cover with foil. When read to serve, slice at a diagonal, on the bias. On high heat, add the chicken stock to the hot pan and loosen all the fond (brown bits) with a spatula. Add the boiled apple cider syrup (or the apple cider) and allow to reduce for about 5 minutes on high heat. Add the white wine and allow to reduce another five minutes. Add salt & pepper, to taste. Turn the heat off, and add the unsalted butter and whisk until smooth. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese and taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water. To plate the entire menu: Place polenta in a large bowl (or plate), then add a few pork slices, then add the sauce along the side and over the pork. Top the dish with the Chanterelles, pour a glass of white wine and enjoy a restaurant quality meal!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Taqqiyyah Sulaiman
[email protected]I made this dish for my family and they loved it! The pork was cooked perfectly and the chanterelles were so flavorful. The polenta was also a great addition.
ZAHIR SHAH
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pork is tender and juicy, and the chanterelles are flavorful and earthy.
Sajib Hossain
[email protected]I love the combination of flavors in this dish. The pork, chanterelles, and sage all work together perfectly.
Sohail Amr
[email protected]This dish is perfect for a special occasion. It's easy to make and it's always a hit with my guests.
Usman Goraya Jutt Saab
[email protected]I'm not a big fan of pork, but I really enjoyed this dish. The chanterelles and polenta were delicious.
Babayemi Oluwatoyin
[email protected]This recipe is a great way to use up leftover pork tenderloin. The chanterelles and polenta are also a great addition.
Md Suwel Suwel
[email protected]I followed the recipe exactly and the dish turned out great! The pork was tender and juicy, and the chanterelles were flavorful. The polenta was also delicious.
Aruna Devi
[email protected]This recipe was a bit bland for my taste. I think I would add more seasoning next time.
cory Mendoza
[email protected]I made this dish for a dinner party and it was a huge success. The pork was tender and juicy, and the chanterelles were delicious. The polenta was also a great addition.
Fazalrahman Adil
[email protected]This dish was a hit with my family! The pork was cooked perfectly and the chanterelles were so flavorful. The polenta was also a great addition.
denki_kaminari_01
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pork is tender and juicy, and the chanterelles are flavorful and earthy. The polenta is also delicious.
Mucyuneje Elissa
[email protected]I love the combination of flavors in this dish. The pork, chanterelles, and sage all work together perfectly. The polenta is also a great addition.
Eben Tett
[email protected]This was my first time cooking pork tenderloin and it turned out great! The recipe was easy to follow and the pork was cooked perfectly. The chanterelles and polenta were also delicious.
Ale_ gacha_official
[email protected]The pork was a bit dry, but the chanterelles and polenta were delicious. Overall, a good recipe.
Kwenzekile Godwin
[email protected]This recipe was easy to follow and resulted in a delicious and impressive dish. The pork was moist and tender, the chanterelles were flavorful and the polenta was creamy and smooth. I will definitely be making this again.
Lazarion Patterson
[email protected]I'm not usually a fan of pork, but this dish changed my mind. The pork was so tender and flavorful, and the chanterelles were the perfect addition. The polenta was also delicious.
cay
[email protected]Loved the way the sage and chanterelles complemented each other. The pork was tender and juicy. A keeper recipe!
Itx Ashii22
[email protected]The flavors in this dish were incredible. The pork and chanterelles were a perfect match, and the polenta was the perfect accompaniment. I highly recommend this recipe.
Maharup Hasan Asif
[email protected]This was an amazing dish! The pork tenderloin was cooked perfectly and the chanterelles were so flavorful. The polenta was creamy and delicious. I will definitely be making this again.