Pork Tenderloin Medallions in Creamy Chanterelle Sauce by Polly Eats London

Recipe by Dominika of Polly Eats London
@pollyeatslondon on Instagram | www.pollyeatslondon.co.uk

Dominika says:

"The Poles have a long tradition of mushroom picking, and porcini, boletes, chanterelles - only a few among others- are essential ingredients in Polish cuisine.  They pair perfectly with meat and vegetables, and are great in soups, sauces, or in pierogi fillings. Pork tenderloin loves the chanterelles - yellow or orange, meaty and funnel-shaped mushrooms of mild and fruity sweetness. Fried in unsalted butter and drenched in sweet cream, they create the most delicious sauce to complement delicate pork tenderloin medallions."

⏱️Preparation: 10-15 minutes (marinading time - up to 12 hours)
⏲️Cooking: 5-10 minutes
🍽️Serves: 2-3 Adults

Ingredients

For the marinade

• To be marinated - 1 pork tenderloin (approx.. 500g)
• 5 tbsp Fussels Oak Smoked Rapeseed Oil.
• 1 fat garlic clove, roughly chopped
• 1 tsp of honey
• A few thyme springs
• Salt and pepper to taste
  

Start by making the marinade. In a glass bowl, combine Fussels Smoked Rapeseed Oil, garlic, honey, thyme, salt and pepper. Mix all ingredients thoroughly and massage the marinade into the meat. Cover the bowl with cling film and put it into the fridge for 5-6 hours, ideally for the whole night (up to 12 hours)

Rest of ingredients

• 200g chanterelles
• 250-300 ml single/whipping cream
• 1 shallot or small onion
• 1 tbsp of unsalted butter
• 1 tbsp of Fussels Cold Pressed Rapeseed Oil for frying
• Salt and black pepper
• A few drops of lemon juice
• Parsley chopped for decoration
  

How to make the Sauce.

Clean the chanterelles - remove all sand and dirt from the mushrooms with a damp cloth. Avoid rinsing them in water because they become  soggy and gummy.

Chop the shallot finely. Heat 1 tbsp of Fussels Cold Pressed Rapeseed Oil in a frying pan and sauté it. When it’s soft, add the butter and fry the chanterelles, about 2-3 minutes at medium heat. Then add all the cream and stir all ingredients; add salt and pepper and cook about 3 min until the cream starts to thicken.  Remove the pan from the heat immediately and set aside in a warm place.

Heat the frying pan; it must be very hot. In the meantime, slice the pork tenderloin into about 2 cm slices, fry 3-4 slices on the pan, about 1 min on each side. If the chanterelle sauce gets a little cold, gently warm it up on very low heat; if it’s too thick, add 2-3 tbsp of chicken stock. Arrange the roasted slices and the sauce on the plate, add chopped parsley and a few drops of lemon juice. Serve with a baguette or ciabatta, and green leaves in vinaigrette dressing.