Chanterelle Potato Pan

600 g small potatoes
500 g chanterelle
1 onion
400 g pork tenderloin
4 tbsp. oil
salt, pepper thyme



Boil potatoes al dente and halve or quarter depending on size. Clean chanterelle. Chop the onion finley. Cut the meat into 8 slices. Heat 3 tbsp. oil in a large frying pan and fry the potatoes until golden brown. Seasoning and remove. Fry chanterelle over high heat about 5 minutes and season with salt and pepper. Add the potatoes and onion and continue frying for a few minutes. Season to taste.
Heat 1 tbsp. oil in a second pan. Fry the meat. At the end add thyme and turn the meat in it. Serve with chanterelle potato pan.