Wild Morel Mushroom Tenderloin
Updated: Jun 22
Our Wild Morel Mushroom Tenderloin is simmered in an amazing, creamy sauce made with either wild Morels, Chanterelle or our Rainforest Medley. The versatile sauce is also great with tofu, or stuffed Morels! This recipe is ridiculously good, crazy simple & fast to make. You can tweak it many different ways so it stays fresh. Use a variety of cuts & meats to fit every budget and occasion making our flavours accessible to everyone. Melt in your mouth creamy garlic, mushrooms and tender meat! This Omnivore recipe also has Vegetarian options. Serves 4.
Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins
Ingredients
1 lb pork tenderloin (or alternate cuts/meats; or substitute 6 dry Jumbo Morel Stuffer mushrooms or 1 lb seasoned & browned tofu/cauliflower)
50 g (Dry) Conica Morel, Wildfire Morel, Chanterelle, or Rainforest Mushroom Medley (you can use powdered product, or try leaving small mushrooms whole and crushing larger ones for a pleasant distribution and bursts of flavor/texture)
3 large cloves of garlic (minced)
1/2 medium-sized yellow onion (finely chopped; use 1-1/2 onions for the vegetarian option)
1 small red chili pepper (thinly sliced, spice to taste)
1/8 cup green onion or parsley (chopped, for garnish)
3 tbsp butter (separated; the vegetarian version requires 5 tbsp)
1 tbsp olive oil
1/2 tsp Dijon mustard (real Dijon is critical for flavour!)
1/4 tsp Italian spice mix (or substitute a large sprig of rosemary or thyme)
1/4 cup beef/chicken stock or dry white wine (vegetarian option requires an additional 2/3 cup stock if reconstituting dry mushroom substitutions)
3/4 cup heavy 35% whipping cream (a lower fat content may curdle)
Salt & pepper (to taste)
Instructions
1. Prep the Protein & Dry Mushrooms
Remove any silver skin (the thin sheath that may cover some of the tenderloin) and cut it into 1-inch thick medallions. Rub each piece with salt and pepper to taste. If substituting any other meat, be sure to debone it.
(If substituting Jumbo Morel Stuffers for meat, reconstitute them in stock for 30 minutes. Add mushrooms and stock to a zip-lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal, and elevate the seal to avoid leaks. Tip: You can add these plain and they will be amazing, but you can also stuff them with seasoned rice, mixed greens, nettles, or cheeses for incredible results!)
2. Heat the Pan
Melt 1 tablespoon of the butter and the olive oil in a skillet over medium-high heat. Let the pan heat up for a few minutes.
3. Sear the Protein
Sear the pork for about 3 minutes on each side, then transfer it to a plate. Do not overcook!
(Tip: If using thin chops, try freezing them on a flat plate and then putting them straight into a hot pan to achieve a great sear without overcooking. If substituting Morel, tofu, or cauliflower, brown well in 2 tablespoons of butter and season to taste).
4. Vegetarian Alternative: Caramelize Onions
For the vegetarian version, sauté 1 whole chopped onion until caramelized into a brown, caramelized jam consistency. Reserve.
5. Sauté Aromatics & Mushrooms
In the same pan, add the remaining 2 tablespoons of butter to melt, then add in the dry mushrooms, chili pepper, garlic, and onion. Cook for 5–6 minutes, stirring often, until the onions are nicely browned and the moisture cooks off or absorbs into the mushrooms.
6. Build the Sauce Base
Stir in the Dijon mustard, Italian spices (or herbs), and the broth (or wine). Bring to a bubble for about a minute.
7. Add the Cream
Add in the heavy cream (and the reserved caramelized onion jam if making the vegetarian version). Bring to a bubble for another minute.
8. Simmer and Reduce
Add the pork (or substitutions) back into the pan and let it cook for another 3–6 minutes or until the pork has cooked through and the sauce is reduced a bit. Test a larger piece of mushroom for tenderness. If required, you may need to turn the heat down and cover with a lid until the mushrooms are cooked. Cooked dry Morels will have a slightly crunchy but soft texture like al dente pasta. (The same logic applies to any substitutions.) Simmer until tender.
9. Garnish and Serve
Season with salt and pepper to taste, garnish with chopped green onion or parsley, and serve immediately.
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