Chanterelle mushrooms elevate pork loin to gourmet delight

When chanterelle mushrooms appear, I try to use them in many dishes. They go well with simple dishes like scrambled eggs or an omelet but can also be successfully used in main courses. Add a few mushrooms to the sauce, and the meat's flavour changes dramatically.

Pork is a very popular type of meat. We eat it most often in the form of classic pork chops, which are delicious. However, in the summer, it's worth switching to lighter, preferably non-fried dishes. Pork loin in chanterelle sauce is a great suggestion.

Chanterelles are ideal mushrooms for sauce. They are so aromatic that you don't need many to make the sauce delicious and decadent. This kind of sauce goes perfectly with pork. You can use pork loin or tenderloin. The meat does not need to be seared beforehand, which makes it exceptionally delicate, less caloric, and easier to digest.

Making such a sauce is not difficult. You need to remember to prepare the chanterelles properly. First, you shouldn't soak them for too long because they quickly absorb water, making them less crunchy and causing them to lose their firmness. It's best to clean them gently and rinse them briefly. To have the most distinct flavour, Chanterelles do not need many spices. However, if you prefer more robust flavours, add garlic to them. They also benefit from being seasoned with fresh herbs like dill or parsley.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic, optional
• 500 milliliters broth
• 800 grams boneless pork loin
• 300 grams chanterelles
• 80 milliliters heavy cream (30%)
• 2 tablespoons chopped dill or parsley
• 2 tablespoons flour
• Salt and black pepper to taste
• 1 teaspoon lemon juice, optional
• Thyme and oregano, optional

Instructions:

1. In a pot, heat the butter with olive oil, add finely chopped onion and garlic if you're using it. When it becomes translucent, add the broth and bring it to a boil.
2. Cut the pork loin into thin slices and put them in the boiling broth. Season it with salt and pepper, and also add thyme and oregano. Cook the meat until it is tender.
3. Add rinsed, dried, and cut chanterelles along with the lemon juice. Stir to submerge the mushrooms in the broth. Cook covered for 3 minutes.
4. Add the cream and the flour mixed with water. Bring it to a boil again.
5. Lastly, add the finely chopped dill or parsley.