Iberian Pork Pluma Casserole with Thyme, Chanterelles and Winemaker Juice

Ingredients

• 1 lb Iberian pork pluma
• 2 cups chanterelles
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup winemaker juice
• 1 cup chicken broth
• 2 sprigs thyme, leaves removed and chopped
• Salt and pepper to taste

Directions

1. Preheat your oven to 350F (180C).
2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and minced garlic and cook until they turn translucent, about 5 minutes.
3. Add the chanterelles to the pan and cook for another 5 minutes, until they are tender.
4. Season the pork pluma with salt and pepper on both sides and add it to the pan, browning on all sides. This should take about 4-5 minutes per side.
5. Once the pork is browned, remove it from the pan and set it aside.
6. Add the winemaker juice to the pan and let it reduce for a couple of minutes.
7. Add the chicken broth and thyme leaves to the pan and bring it to a simmer.
8. Place the pork pluma in a casserole dish and pour the sauce and vegetables over it. Cover with foil.
9. Bake in the oven for 30 minutes, or until the pork is cooked to your liking.
10. Serve hot.

Verdict

This Iberian pork pluma casserole with thyme, chanterelles and winemaker juice is an elegant and flavorful dish that is perfect for a special occasion or a cozy dinner at home. The meat is tender and juicy, while the chanterelles add a nice earthy flavor that complements the mild sweetness of the winemaker juice. The thyme adds a touch of freshness, bringing everything together into a harmonious whole. Serve it with a side of roasted vegetables or baked potatoes for a complete meal.

Serving Suggestions

• Roasted vegetables
• Baked potatoes
• Mashed potatoes
• Crispy green salad with a tangy vinaigrette