KuneKune Pork Tenderloin, Polenta & Chanterelles
It’s Chanterelle season!
Yesterday, My Mom and I made pork tenderloin. It was the most tender and juicy meat I have ever had.
This meal was primarily made up of stuff from our farm. We grew the sage, collected the mushrooms from the stream on our land and the tenderloin from our pigs. We made the polenta with goat’s milk from a friend’s farm (West Knoll Farm). I personally am not a fan of mushrooms but I really loved the pork.
The pork tenderloin is a muscle along the central spine. It is the most tender part of the pork because the muscle is used for posture not moving.
Ingredients you will need:
- Chanterelle mushrooms
- unsalted butter
- 2 garlic clove
- fresh sage leaves
- salt and pepper
- 1 cup water
- 1 cup whole milk
- 1/4 cup corn meal
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 2 KuneKune pork tenderloin
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