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Chanterelles with Sage, Roasted Pork Tenderloin & Polenta

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Yes, this recipe is a mouthful... a delicious, gourmet, restaurant quality meal that I made at home. 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. I sauteed these with fresh sage (you can use parsley) and a little garlic and white wine. The mushrooms can be paired with chicken as well, but I chose to roast a pork tenderloin and I made an apple cider pan sauce and quick, creamy polenta. I had to quickly write down the recipe, because it was so good!

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Ingredients

  • MUSHROOOMS:
  • 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
  • Olive oil
  • 1 pat unsalted butter
  • 1 garlic clove, finely minced
  • 1 tablespoons fresh sage (or fresh parsley)
  • 1/3 cup white wine (I used sauvignon blanc)
  • Salt
  • Pepper (optional)
  • POLENTA:
  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup corn meal
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • Chicken stock (optional)
  • 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

Details

Preparation time 25mins
Cooking time 60mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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!

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