Pork with mushrooms (chanterelle) and dried plums - Savoury Trips

Ingredients

• 500 gr pork fillets
• 1/2 onion
• 200 gr dried plums (or more)
• 300 ml red wine
• 400 gr chanterelle (or some other mushrooms)
• 100 gr smoked bacon
• rosemary branch
• 1 hot pepper
• 2-3 star-shaped anise
• 1 teaspoon butter
• 1 teaspoon honey
• salt, pepper
• coriander
• Cut pork fillets into medallions.
• Heat the burner and a deeper pan and put butter in it.
• Fry roasted meat in the pan just until it gets the crust on both sides. We are going to return it later to stew some more with the sauce.
• While meat is frying, clean mushrooms from the dirt with a cloth or a gauze, and then cut them into halves (if they’re smaller).
• Chop onion.
• Cut dried plums into halves, and chop the bacon.
• When meat is fried (halfway) put it on the plate and leave on the side to wait for its turn.
• Put garlic and bacon in the same pan to fry (2-3 minutes).
• Add dried plums, star-shaped anise, and then mushrooms. Stew for about 5 minutes.
• Add red wine and stew for additional 5 minutes until the alcohol evaporates.
• Chop rosemary, add a teaspoon of honey, some hot pepper and spice it with salt and pepper to your liking. Stew for 10 minutes until the dried plums are completely soft.
• When you are done stewing, remove anise and add pork fillets, stew it all together for around 5 minutes.
• Serve and decorate with hot pepper and coriander.