Pork tenderloin with chanterelles mushrooms

Recipes with meat are often those which most impress your guests, especially during the BBQ season or during autumn when that waning season offers up many tasty ingredients provided by the forest – chestnuts and mushrooms, for example. Our recipe today is, in fact, based on a particularly light meat, the pork fillet, that in this case we will go on to combine with some delicious mushrooms, namely the chanterelles, in order to make a quick main course that will seduce all your guests, young and old. With a plate of pork fillet surrounded by chanterelles we will also achieve something aesthetically pleasing. It’s a delicious dish - and not expensive, so a success in all respects.

Cut the pork fillet into two medallions 2.5 – 3.0 cm thick. Sprinkle the medallions with a little salt, pepper and coriander, and then with flour. Clean the chanterelles and cut into quarters or halves; if they are small keep them whole. Fry in a pan with a little oil and a pinch of salt. When they are almost cooked add the saffron and parsley and finish cooking. In a hot frying pan with a little olive oil and rosemary, let the fillets cook for 3 minutes on each side. Remove the fillets from the pan and set aside; add a splash of white wine to the pan while still hot to obtain a sauce. Serve with the fillets in the centre of the plate and the mushrooms to one side, pouring over two tablespoons of sauce.