Pork Tenderloin Roast with Chanterelles


  • 3-4 pound pork tenderloin roast or veal
  • 1/4t marjoram
  • 1t chopped basil
  • 4 thick strips bacon
  • salt and pepper to taste
  • 1 1/4 pounds of chanterelles
  • 4T sweet butter (1/2 stick)
  • 1 bunch parsley, chopped
  • Chanterelle Sauce, recipe below…

How to make it

Preheat the oven to 350 degrees. Remove any fat from meat. Using a long slim knife, punch a hole all the way thru the roast lengthwise If you plan to stuff the roast. Rub down the roast with the marjoram, basil and salt/pepper. Wrap the roast with the four strips of bacon.  Cook until tender, about 1.5 hours. When done, set aside and keep warm. Reserve the drippings. Sauté the chanterelles in butter. reserve 4 tablespoons for the sauce and add the parsley to the rest. Season with salt and pepper to taste. To serve, slice the roast into 1/4 inch slices, spoon the chanterelle sauce over them and pass the sautéed chanterelles in a separate dish.

Chanterelle Sauce

  • 1/4 pound unsalted butter
  • 2T flour
  • 1t shallots, chopped very fine
  • 2 8oz cans beef broth (or chicken, or vegetable)
  • 1/2 c heavy cream
  • reserved drippings
  • reserved chanterelle mushrooms

In a medium size saucepan melt the butter, stir in the flour. Cook over medium heat until the mixture is brown. In a separate pan, sauté the shallots, mix them with the flour and butter. Over low heat, pour in broth stirring well. add the cream slowly and then add reserved roast drippings. mix well. Next add the reserve chanterelles, keep warm and serve.

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