Pork tenderloin in chanterelle sauce

- a great idea for pork tenderloin - a velvety and very simple chanterelle sauce - a few serving ideas

• Preparation time: 20 minutes
• Number of servings: 1200 g of dish In 100 g of dish:
• Energy value 173 kcal
• Carbohydrates 3 g
• Including sugars 2 g
• Protein 11 g Fats 13 g
• Diet: low-sugar, low-carbohydrate, high-protein.
• 1 pork tenderloin - about 450 g
• 300 g fresh chanterelles
• 200 ml of 30% cream - 4/5 cup
• 1 medium onion - about 180 g
• 3 tablespoons of clarified butter - about 45 g
• 1 tablespoon freshly squeezed lemon juice
• spices and herbs: half a flat teaspoon of salt; 1/3 flat teaspoon of pepper; two sprigs of thyme; parsley
• optional additions: saffron or turmeric

Pork tenderloin in chanterelle sauce

If you keep the cream in the fridge, take it out ahead of time to allow it to come to room temperature. Remove the pork tenderloin from the fridge an hour before preparing the dish. The listed ingredients yield approximately 1200 grams of delicious pork tenderloin in chanterelle sauce. This will make four generous servings. I didn't include the bread in the photos when calculating the calorie count. Before you start preparing the pork tenderloin with chanterelles, I recommend reading the entire recipe first to prepare for the next steps in advance. It's a good idea to prepare the chanterelles and chop the onion right away.

Fresh chanterelles require cleaning to remove sand and other plant fragments. You can clean them in the sink under cold, running water. However, this should be done quickly to avoid soaking the mushrooms in water for too long. It's a good idea to rinse each mushroom separately.

You can also place pre-cleaned chanterelles in a bowl of warm, salted water. Submerge the chanterelles in the water several times until clean mushrooms rise to the surface and any dirt settles to the bottom of the bowl. Remove the chanterelles and, if necessary, clean them by hand, then gently pat dry with a paper towel. Leave small mushrooms whole, but cut larger ones into bite-sized pieces. Set the dried and chopped chanterelles aside. Peel and finely dice the onion (preferably a sweet onion), then place them in a separate bowl and set aside.

Tip: If you're using frozen chanterelles, you should first thaw them. I recommend the natural thawing process, by leaving them on a plate on the counter. Transfer the thawed chanterelles to a strainer and carefully pour boiling water over them, then pat dry with paper towels.

Remove any veins and fibers from a large pork tenderloin. Slice the meat thinly, across the grain. Sprinkle the meat with 1/3 level teaspoon of freshly ground pepper (white or black).

Tip: You can prepare veal tenderloin in exactly the same way.

Heat a wide, heavy-bottomed pan. Add a tablespoon of clarified butter or optional vegetable oil for frying. After a moment, add the whole sliced ​​meat. Fry the tenderloin slices over medium heat or slightly higher for about 5 minutes. Stir the meat a few times with a wooden spoon.

Transfer the nicely browned tenderloin slices to a separate plate with tongs. Without removing the pan from the heat, immediately spread two tablespoons of clarified butter on it.

Place the chopped onion in a pan with melted butter. Reduce the heat slightly and sauté the onion for about 5 minutes, until translucent and just lightly browned. Next, add the prepared chanterelles to the pan. Sprinkle everything with salt (start with half a level teaspoon). Add the leaves removed from two small thyme sprigs or 1/4 teaspoon of dried thyme, if desired. Sauté the chanterelles and onion over medium or slightly lower heat for about 5-8 minutes, uncovered.

After this time, pour 200 ml of 30% whipping cream (thin cream from a cup or carton) into the pan. Return the previously browned meat to the pan (along with any sauce that may have collected at the bottom of the pan). Add a tablespoon of freshly squeezed lemon or lime juice and a pinch of turmeric or saffron. This time, I added a "sachet" (0.12 grams) of saffron. Stir everything together and "cook" on a slightly higher heat than low for another 5-8 minutes. The sauce should thicken slightly during this time. If you think you don't have enough sauce, add a few tablespoons of chicken or vegetable stock or plain water to the pan. Before removing the tenderloins from the chanterelle sauce, check the taste of the sauce. Add more salt or pepper if necessary.

Serve the pork tenderloin in chanterelle sauce while still warm. It's best to enjoy it with fresh bread and parsley. Pasta (especially pappardelle) or even rice is also perfect. The pork tenderloin with chanterelle is also delicious served with mashed potatoes, boiled potatoes, or even roasted cauliflower.

Here's a recipe for foolproof mashed potatoes. And here's super-delicious roasted cauliflower.

Enjoy your meal.