RecipeMuncher

Lately I buy ingredients without a clear idea what I am going to cook. That is exactly how it was yesterday. I have seen beautiful chanterelle mushrooms, however I have no experience with them so I also bought two beautiful king trumpet mushrooms, just to be on the safe side. There was piece of pork tenderloin in the fridge, so now I only had to combine them. I remembered that I have seen somewhen on tv that they prepared meat in salt dough. This is something that I wanted to try since long, and today it was the day to do so. To pimp it up, I decided to add some hay. The pork was very tender and harmonised beatifully with the mushrooms in an improvised sauce. I served it with polenta, but instead stirring the cheese into the polenta I added it to the mushroom sauce.

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