Bacon-Wrapped Pork Tenderloin with Chanterelle Mushrooms and Red Currant Sauce

This comforting dish brings back fond memories of my grandmother's kitchen. The tender pork, wrapped in crispy bacon, pairs perfectly with the earthy chanterelle mushrooms. The tangy red currant sauce cuts through the richness, creating a balanced and flavorful meal. It's simple enough for a weeknight dinner but impressive enough for guests.

Ingredients

1 lb (500 g) pork tenderloin
8 oz (225 g) bacon
8 oz (225 g) fresh chanterelle mushrooms
2 tbsp + 1 tbsp butter
1 tsp + 1 tsp salt
1 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).

2. Season the pork tenderloin with 1 tsp of salt and black pepper.

3. Wrap the pork with bacon slices, overlapping slightly, and secure with toothpicks if necessary.

4. In a skillet, heat 1 tbsp of butter over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.

5. Transfer the seared pork to a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).

6. While the pork is roasting, melt the remaining 1 tbsp of butter in the same skillet over medium heat. Sauté the chanterelle mushrooms until tender, about 5-7 minutes. Season with the remaining 1 tsp of salt.

7. Remove the pork from the oven and let it rest for 5 minutes before slicing.

8. Serve the sliced pork tenderloin with the sautéed chanterelles and a side of red currant sauce. Enjoy your meal!

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