KuneKune Pork Tenderloin, Polenta & Chanterelles

Yesterday, My Mom and I made pork tenderloin. It was the most tender and juicy meat I have ever had.

This meal was primarily made up of stuff from our farm. We grew the sage, collected the mushrooms from the stream on our land and the tenderloin from our pigs. We made the polenta with goat’s milk from a friend’s farm (West Knoll Farm). I personally am not a fan of mushrooms but I really loved the pork.

The pork tenderloin is a muscle along the central spine. It is the most tender part of the pork because the muscle is used for posture not moving.

Ingredients you will need:


  • Chanterelle mushrooms
  • unsalted butter
  • 2 garlic clove
  • fresh sage leaves
  • salt and pepper


  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup corn meal
  • 1/4 cup grated parmesan cheese
  • 1 tsp salt


  • 2 KuneKune pork tenderloin
  • salt and pepper
  • 1 garlic clove
  • marsala wine
  • salted butter


Mushrooms: We sauteed the mushrooms in butter, sage and garlic. Cook them till they shrink and look done.

Tenderloin: Slice the pork into medallions then sear it in the garlic, butter and the salt and pepper. When cooked deglaze all the meat juices with the marsala wine for the sauce.

Polenta: Add all the ingredients together and stir to get the lumps out. Cook till it looks and feels like Mashed Potatoes.

This is the finished result. I wasn’t a fan of the polenta and the mushrooms but the pork was amazing. I can’t wait to have tenderloin again.