Balsamico-glazed Pork Tenderloin with Chanterelles

Got any chanterelles left? I still find them at the markets here, so hopefully you can too. Because if you do, this is the dish to make. It really, really is. It's so lovely, so fall-ish and so full of both color and flavor that you really owe it to yourself to make it. It'll cheer you right up - I promise!

The recipe comes from Ica, one of the largest grocery stores in Sweden. I've changed a few minor things, but it's still pretty much the same. You can serve this with anything you like, but I loved it with a potato-sunchoke gratin that I plan to give you the recipe for soon.

Balsamico-glazed Pork Tenderloin with Chanterelles
Serves 4-5

600 g pork tenderloin
2 cloves of garlic
100 ml balsamic vinegar
3 tbsp runny honey
olive oil
salt, pepper

200 g pancetta (substitute bacon if you must)
1-2 tart green apples
200 g chanterelles, cleaned
80 g rocket (arugula)

Brown the tenderloin all over, in some of the olive oil. Season with salt and pepper. Remove it to a warm oven (175°C) and let it finish there for 20-25 minutes.

Dice the garlic very finely, and mix with balsamic vinegar and honey in a saucepan. Add a pinch of salt and pepper, and cook until reduced and syrupy.

Dice the pancetta and apples. Fry the pancetta until it's crispy, then add the chanterelles. Finally, add the apple and rocket.

Slice the tenderloin and arrange on a platter. Drizzle with the balsamic glaze, and top with the chanterelle-pancetta mixture.

Recipe in Swedish:
Fläskfilé med kantareller och balsamvinäger