Chanterelles With Sage Roasted Pork Tenderloin Polenta Recipe 45

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OVEN-ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE



Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce image

Provided by Jose Garces

Time 1h40m

Yield 6 servings

Number Of Ingredients 38

1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 to 2 cloves garlic, minced
2 tablespoons whole-grain mustard
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 3-pound boneless pork loin roast
6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 tablespoons minced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tablespoon dijon mustard
1 teaspoon fresh thyme
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
German Potato Salad, for serving
Braised Red Cabbage, for serving
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
3/4 cup vegetable oil
For the Salad:
2 1/2 -ounce strips slab bacon
1 pound red bliss potatoes
2 tablespoons capers, chopped
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
Freshly ground pepper
1 ounce slab bacon, diced
1/2 cup julienned red onion (about 1/2 onion)
3 cloves garlic, thinly sliced
6 cups shredded red cabbage (1/2 small head)
1 cup red wine vinegar
1/2 cup fresh orange juice
1 Granny Smith apple, julienned
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
  • Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
  • Slice the pork into 12 pieces and drizzle with the sauce.
  • Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
  • Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
  • Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
  • Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
  • Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
  • Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.

CHANTERELLES WITH SAGE, ROASTED PORK TENDERLOIN & POLENTA RECIPE - (4/5)



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

Provided by Foodiewife

Number Of Ingredients 24

MUSHROOOMS:
1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
Olive oil
1 pat unsalted butter
1 garlic clove, finely minced
1 tablespoons 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)
Olive oil
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
1 pat unsalted butter

Steps:

  • Mushrooms: Against all I've been told, I washed the mushrooms really well, drained them and patted them dry. (I'm a bit rebellious). Otherwise, using a damp cloth, wipe them clean, removing any "woodsy" residue. Cut the end of them off, and cut into even 2" pieces. Add enough olive oil to evenly coat the bottom of a saute' pan. When it's hot (medium-high heat) add a pat of butter, then evenly space the mushrooms don't pile them up) and add a little salt. Cook for 4 to 5 minutes, until they brown a bit, then turn over. Add a splash of white wine (about 1/4 cup), and the fresh chopped sage and allow to cook, on medium, for another 3 to 4 minutes; add the garlic (don't add too soon, so it won't burn). Taste for seasoning, and add pepper, if desired. Pork: Preheat the oven to 450°F. Pat the pork very dry and season with salt & pepper. Heat a large oven-proof pan with enough olive oil to coat the bottom. When the oil begins to shimmer, add the pork tenderloin and sear until golden brown on all four sides (about 3 to 4 minutes per side). Place the entire pan into the oven and roast for approximately 20 to 25 minutes (until cooked to 145°F) Remove the pork from the oven, and set on a cutting board and loosely cover with foil. When read to serve, slice at a diagonal, on the bias. On high heat, add the chicken stock to the hot pan and loosen all the fond (brown bits) with a spatula. Add the boiled apple cider syrup (or the apple cider) and allow to reduce for about 5 minutes on high heat. Add the white wine and allow to reduce another five minutes. Add salt & pepper, to taste. Turn the heat off, and add the unsalted butter and whisk until smooth. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese and taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water. To plate the entire menu: Place polenta in a large bowl (or plate), then add a few pork slices, then add the sauce along the side and over the pork. Top the dish with the Chanterelles, pour a glass of white wine and enjoy a restaurant quality meal!

GRILLED POLENTA WITH CHANTERELLES



Grilled Polenta With Chanterelles image

Provided by Moira Hodgson

Categories     dinner, lunch, weekday, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 13-ounce package instant polenta
2 tablespoons olive oil plus additional oil for brushing the polenta
1 pound chanterelles
1 clove garlic, minced (green part removed)
2 shallots, minced
1/4 pound white mushrooms, sliced
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine or vermouth
1 teaspoon fresh thyme leaves
1 to 2 tablespoons chopped Italian parsley
Grated Parmesan cheese

Steps:

  • Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
  • When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
  • Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
  • Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
  • Grill the polenta for three to four minutes on each side, until golden.
  • Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 465 milligrams, Sugar 4 grams

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh sage
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
  • Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

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