Pork with Chanterelles and Apricot Jam
User Reviews
4.7
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
55 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
American
Pork with Chanterelles and Apricot Jam
Report
I got into mushroom hunting when my family and I started spending time in Colorado’s North Fork Valley on the Western Slope of the Rocky Mountains. In the late summer, if there are monsoonal rains, the chanterelles proliferate, and we collect pounds of them. The apricots are in season about the same time. Colorado chanterelles have an intense apricot perfume, and because pork is a sweet meat, this pairing was a no-brainer.
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Ingredients
- 1 1/2 pounds pork tenderloin silver skin removed
- 2 garlic peeled and smashed, cloves
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon (1/2 oz) butter unsalted
- 6 ounces chanterelle mushrooms whole buttons, or large mushrooms, cut in half pole to pole, fresh
- 1/3 cup white wine dry
- 1/3 cup apricot jam store-bought or homemade
- 2/3 cup chicken broth canned or homemade chicken stock
- parsley for garnish (optional, chopped, fresh
Instructions
- Preheat the oven to 350°F (175°C).
- Rub the pork with garlic cloves and salt and pepper. Let the meat rest while you cook the mushrooms.
- In a medium skillet over medium-high heat, melt the butter. When the butter is foamy, add the mushrooms and cook until they release their water and the water evaporates, 7 to 10 minutes.
- Splash in the wine and continue cooking until it is mostly evaporated, 2 to 4 minutes more. There should be 2 to 3 tablespoons of liquid in the bottom of the skillet.
- Place the pork in a roasting pan and roast until just beginning to color, but not cooked through, about 20 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the apricot jam, chicken stock, and salt and pepper to taste. Bring to a gentle boil and cook until the jam dissolves and the sauce is viscous and slightly reduced, 7 to 8 minutes. Add the sauce to the mushrooms.
- Remove the pork from the oven and pour the mushroom sauce over it, then return it to the oven and cook until a thermometer inserted in the meat reads 145°F (63°C), 10 to 15 minutes more. Baste the pork with the sauce a few times to keep it moist.
- Remove the pork and let it rest for a few minutes, then place on a cutting board and slice.
- Place slices on a serving platter and cover with the chanterelle sauce. Garnish with parsley, if desired.
Nutrition Information
Show Details
Serving
1portion
Calories
318kcal
(16%)
Carbohydrates
17g
(6%)
Protein
37g
(74%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Sodium
114mg
(5%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 318kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 114mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
20 reviews
Excellent
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