Iberico Tenderloin with Chanterelle Corn Hash

Experience the sumptuous flavors of Iberico Tenderloin paired with a rustic Chanterelle Corn Hash, a gourmet dish beautifully crafted on the Arteflame Grill for an unforgettable dining experience.

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:

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.

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.

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.

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.