It’s hard to believe that in Seattle the weather feels like we are in the middle of one of the warmest summers ever this year. Even though it feels like fall is far away, we’ve been seeing fall ingredients at the farmers markets like chanterelle mushrooms and figs. As soon as Marilyn put her eyes on them, she immediately bought them and made this summer/fall dish. The pork tenderloin was stuffed with chanterelle mushrooms and grilled outside. Marilyn then made a fig chutney that was a perfect combination with the pork. We ate it knowing that maybe only next year we will use the grill again. Happy fall feelings!!
Chanterelle Stuffed Pork Tenderloin
2 pork tenderloins (approximately 1 pound each), trimmed of silverskin
10-12 pieces thinly sliced prosciutto
1 lb. chanterelle mushrooms, torn if very large (if very dirty, wipe with a dry towel…never wash!)
1 shallot, minced
2 T. garlic, minced
2 T. chopped, fresh thyme
1/4 c. white wine
3 T. soy sauce
kosher salt and pepper to taste
Preheat a grill to medium high heat.
Cut down the center of the tenderloins leaving 1/2 inch of room at the bottom. Open tenderloin, cover with plastic wrap and pound with a meat tenderizer (flat side) until 1/4 inch thick. Set aside.
Preheat a cast iron skillet over medium high heat. Drizzle 2-3 T. olive oil in pan and when smoking add mushrooms. Saute for 5-6 minutes until mushrooms begin to break down. Add garlic, shallots and thyme and sauté another minute. Pour in white wine and reduce. Add soy sauce and reduce. Add pepper, but taste before adding salt, and only if needed.
Drizzle olive oil on the flattened tenderloin and put filling along the tenderloin. Roll the pork, keeping the filling tightly inside. Wrap 5-6 pieces of prosciutto along the length of the loin and then tie with butcher’s twine to keep together.
Place over preheated grill and cook, turning every 4-5 minutes, until cooked to 145F. Let rest before slicing.
(Adapted from David Lebovitz)
2 T. vegetable oil
1 lb. fresh figs, stemmed and diced
1 large onion, diced
1 T. ginger powder
2/3 c. brown sugar
1/2 c. apple cider vinegar
juice and zest of one lemon
1 1/2 tsp. mustard seeds
3/4 c. raisins (or dried fruit of your choice)
1 T. cinnamon
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
large pinch of red pepper flakes
2 T. balsamic vinegar
In a wide saucepan heat oil over medium heat. Add onions and cook until translucent.
Add all remaining ingredients except the figs and balsamic vinegar. Simmer for 20 minutes then add the figs and balsamic. Cover and cook for 5-10 minutes more until the figs are tender.
Remove the cover and cook for 10 minutes over low, stirring until thickened.
Beijos e Tchau!
Ludmilla and Marilyn Chudda