Chanterelles with Sage, Roasted Pork Tenderloin & Polenta

Yes, this recipe is a mouthful... a delicious, gourmet, restaurant quality meal that I made at home. Chanterelles are a wild mushroom, usually a golden apricot color. On the West Coast (where I live) they can be found between September - February. If you can't find these, try using Portabello or Cremini (baby portabello) mushrooms. I sauteed these with fresh sage (you can use parsley) and a little garlic and white wine. The mushrooms can be paired with chicken as well, but I chose to roast a pork tenderloin and I made an apple cider pan sauce and quick, creamy polenta. I had to quickly write down the recipe, because it was so good!

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