1. Preheat your oven to 375°F (190°C).

2. Cook diced bacon in a large skillet over medium heat until crispy then remove it from the skillet and set it aside on a paper towel-lined plate.

3. Add a small amount of oil to the same skillet and sauté sliced onion until softened and caramelized.

4. Add pork tenderloin to the skillet and cook until browned on all sides then remove it from the skillet and set it aside with the bacon.

5. Add chanterelle mushrooms to the same skillet and cook until they release their liquid and start to brown then add thyme and veal fond to the skillet and stir to combine.

6. Whisk together heavy cream and whole milk in a large bowl then add browned pork and mushroom mixture to the bowl stirring to combine.

7. Transfer the mixture to a large Dutch oven or heavy pot and bring to a simmer over medium-low heat then let cook covered for 30 minutes or until pork is tender and sauce has thickened.

8. Stir in rich and creamy cheese until melted and well combined then season stew with salt and black pepper to taste.

9. Serve stew hot garnished with crispy bacon and a side of roasted potatoes.