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Iberico Tenderloin with Chanterelle Corn Hash

Iberico Tenderloin with Chanterelle Corn Hash
By Our Arteflame Chef @Big Swede BBQ

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.


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