Chanterelles with Sage, Roasted Pork Tenderloin & Polenta Recipe - (4/5)

Name: Chanterelles with Sage, Roasted Pork Tenderloin & Polenta Recipe - (4/5)
Ingredients: MUSHROOOMS:; 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms); Olive oil; 1 pat unsalted butter; 1 garlic clove, finely minced; 1 tablespoon 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); 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

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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. ...

Keywords

Chanterelles with Sage
Roasted Pork Tenderloin & Polenta
recipe
Pork tenderloin
pork
Meat & Poultry
Main Ingredients
polenta

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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 tablespoon 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)
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