Pork tenderloin with chanterelles - Andrzej Cichy
INGREDIENTS : for 4 people
- 300 g chanterelles (or ceps)
- 1 pork tenderloin, 350 g
- 2 tbsp clarified butter
- ½ onion
- 50 ml dry white wine or stock
- 170 ml cream (30% fat content)
- 1 tbsp finely chopped dill
- optional: a pinch of turmeric
Clean the chanterelles, rinse them quickly and dry them well. Put 1 tbsp butter into a large casserole pan, add the diced onion and cook on medium heat, stirring constantly. Add the chanterelles, turn up the heat and fry for about 2 minutes, stirring constantly. Season with salt, pour in the wine or stock and allow to evaporate on high heat for about 1 minute. Stir in the cream and bring to the boil. Lastly, add the chopped dill and turmeric (optional). Remove the pan from the heat. Rinse the tenderloin, dry it well, remove the membrane with a sharp knife and cut into 1.5 cm slices. Season with salt and pepper. Preheat a pan, add 1 tbsp butter. When the butter is hot enough, add the sliced tenderloin. Fry for 2 minutes on high heat until the meat is brown on the bottom side. Flip over and fry the other side. Transfer the fried meat to the pan containing the sauce and heat for another 1-2 minutes.
Very tasty with: new potatoes, potato dumplings, potato pancakes or lettuce with dill
Tip: If the sauce is not thick enough (this depends on the quality of the cream), it can be thickened with flour (add 1 tbsp at the end, sieved) and stir in at medium heat.