Pork Tenderloin with Chanterelles in Cream Sauce

On today's shopping excursion I found nice chanterelle mushrooms, so here is a recipe for pork tenderloins with chanterelles in cream sauce.

Ingredients

• 2 pork tenderloins (pork fillets), about 1 lb / 450 g each
• 1 clove of garlic
• 1 tbsp oil
• 1 tsp coarse salt
• 1 lb 10 oz / 750 g chanterelle and/or other mushrooms, cleaned and cut into large pieces of roughly equal size
• 1 medium-sized onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tbsp butter
• 1 tsp salt
• ¼ cup / 60 ml dry white wine
• 2 tbsp sour cream
• 3 tbsp whipping cream
• 1 tbsp parsley, finely chopped
• 1 tbsp butter (for the sauce)
• salt and freshly ground pepper to taste

Preparation

1. In a mortar, puree 1 clove of garlic with 1 tsp of coarse salt.
2. Rub pork tenderloins with garlic puree and season with freshly ground pepper. Truss back the thin end of each tenderloin to make a piece of meat of equal thickness.
3. Set a heavy ovenproof pan over medium-high heat. Add oil and sear the tenderloins on all sides until nicely browned. Remove tenderloins from pan and set aside.
4. Reduce heat to medium. Add 1 tbsp of butter, add the onion and cook until soft and translucent. Add chopped garlic and cook for another minute or two.
5. Preheat oven to 375°F / 190°C.
6. Add chanterelle mushrooms and salt and cook for about 10 minutes. Do not cover.
7. Add white wine and tenderloins. Transfer pan to preheated oven.
8. Cook until tenderloins are firm to the touch, about 20-30 minutes.
9. Remove from oven. Wrap tenderloins in aluminum foil and set aside.
10. Over low-to-medium heat, cook mushrooms until most of the liquid has evaporated.
11. Stir in sour cream, whipping cream and butter. Add chopped parsley. Season with salt and pepper.
12. Cut tenderloins into thick slices. Serve with the chanterelles and the cream sauce. Garnish with parsley (optional).

Notes

• This dish goes very well with pappardelle pasta.

Yields 4-6 servings