Chanterelles with Sage, Roasted Pork Tenderloin and Polenta
Chanterelles are a wild mushroom, usually a golden apricot color. On the West Coast (where I live) they can be found between September - February. If you can't find these, try using Portabello or Cremini (baby portabello) mushrooms. There's a quick apple cider pan sauce and creamy polenta that makes this a delicious fall meal.
Servings 2
Equipment
- 1 10" oven-proof skillet
Ingredients
For the mushrooms:
- 1 pound Chanterelle mushrooms you can substitute cremini mushrooms
- Olive oil
- 1 pat unsalted butter
- 1 pat garlic clove finely minced
- 1 tablespoons fresh sage or fresh parsley
- 1/3 cup white wine I used sauvignon blanc
- Salt
- Pepper optional
For the polenta:
- 1 cup water
- 1 cup whole milk
- 1/4 cup corn meal or polenta meal
- 1/4 cup Parmesan cheese grated
- 1 teaspoon salt
- Chicken stock optional
For the pork tenderloin:
- 1 pork tenderloin room temperature (to cook more evenly)
- Olive oil
- Salt & pepper
- 1 cup chicken stock
- 3 tablespoons boiled apple cider syrup I buy online at King Arthur flour or 1/2 cup Unsweetened apple cider
- Splash white wine
- 1 pat unsalted butter
Instructions
Cook the 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. Keep warm.
For the pork:
- Preheat the oven to 450°F.
- Pat the pork very dry and season with salt and 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.
For the sauce:
- 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.
For the 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, whisk 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!