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Medaillon of pork with Chanterelle
You will need for 4 servings 1 250 g 2 40 g 20 g 2 twigs
250 ml 250 g
pork tenderloin (700 g) chanterelle shallots, in fine dice bacon, in fine dice dehydrated porcini, soaking in 200 ml hot water fresh thyme salt, pepper, concentrated chanterelle or porcini stock (if you have) flour oil and butter heavy cream some fresh parsley, chopped fettucine
Clean the chanterelle with a brush. If possible do not wash them with water. Heat a frying pan and add some oil and a little butter. Fry the shallots and the bacon for 2 minutes and then add the chanterelle and fry on high heat for 2-3 more minutes. Take out of the pan and keep warm in the oven at 100°C.
Clean the tenderloin and cut it into 12 medaillons. Season with salt and pepper and cover slightly with flour. Fry in oil and a little butter until golden brown on both sides. Be careful not to leave them in the pan to long, they get dry too fast. 1-2 minutes on each side is enough. Set them on a plate and leave them in the oven as well.
Add the finely cut porcini to the pan and after 1 minute add the soaking water from the porcini and the thyme twigs. Let the liquid reduce until there´s only a couple of tablespoons of liquid left. Add the liquid cream and let cook for a couple of minutes until the cream is a little thickened. Now season with salt, pepper and a little concentrated stock. Take out the thyme twigs and combine the sauce with the meat and the chanterelle. Sprinkle with parsley.
Cook the fettucine as indicated on the package and serve.