Iberico Tenderloin with Chanterelle Corn Hash Recipe

Cooked on the Arteflame Grill

Serves: 4

Ingredients:

For the Iberico Tenderloin:

• 2 lbs Iberico pork tenderloin
• Salt and pepper, to taste
• 2 tbsp olive oil

For the Chanterelle Corn Hash:

• 2 cups chanterelle mushrooms, cleaned and chopped
• 2 cups fresh corn kernels
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Prep the Iberico Tenderloin:

   • Season the Iberico pork tenderloin with salt and pepper.
   • Drizzle with olive oil and let it sit at room temperature for about 30 minutes.

2. Grill the Tenderloin:

   • Preheat the Arteflame grill to medium-high heat.
   • Grill the tenderloin for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
   • Remove from grill and let it rest for 10 minutes.

3. Make the Chanterelle Corn Hash:

   • In a skillet on the Arteflame grill, heat 2 tbsp of olive oil.
   • Sauté the onion and garlic until translucent.
   • Add the red bell pepper and chanterelle mushrooms, cook until the mushrooms are tender.
   • Stir in the corn and cook until it's heated through.
   • Season with salt, pepper, and parsley.

4. Serve:

   • Slice the rested Iberico tenderloin.
   • Serve the tenderloin slices over a bed of the warm chanterelle corn hash.

Enjoy a luxurious meal of Iberico Tenderloin with Chanterelle Corn Hash, perfectly grilled on the Arteflame, combining rich flavors with earthy, savory undertones.

These are some of the products we use in this recipe: