Recipe: Pork Rouelle with Chanterelles

the day before:
Salt and pepper the pork slice then pour a little lemon thyme flowers and a drizzle of olive oil over it, cover with plastic wrap then store in the fridge.
the next day:

1 Preheat the oven to 180°(th6+).

2 On the stovetop, in a casserole dish that can go in the oven pour a little olive oil and a knob of butter then when it is very hot sear your piece of pork 5 minutes on each side then scatter around your small onions (without the greens) your crushed tomato, the thyme flowers the bay leaf the garlic cloves.

3 Leave for another 5 minutes on the stovetop covered then add a glass of water (with a little white wine if you wish) salt and pepper cover then place in the middle of the oven covered for 50 minutes basting from time to time.

4 Meanwhile sauté in a very hot pan with butter and a pinch of oil the chanterelles (3 to 4 minutes) salt and pepper then set aside the covered pan on the side.

5 When removed from the oven gently remove the piece of pork onto a cutting board remove some of the fat around it reserve on a small plate for its resting, skim the fat from the remaining sauce in the casserole and bring back to a boil, do the same with the chanterelles put the pan back on the heat and add the green parts of the onions that you will have chopped (with a little garlic if you wish) just give it one turn in the pan.
Serve on a large platter for example with the meat cut into slices drizzled with the cooking juice and the sautéed chanterelles around it.