Wednesday, April 7, 2010

Pork Tenderloin with Morels and Shallots

We were recently asked to join the Marx Foods Annual Morel Recipe Challenge. We were honored to be asked, quickly agreed, and were sent an ounce of lovely dried morels. Our recipe idea came to us pretty quickly, and we are delighted with the results! We practiced last week with fresh morels and tweaked it a bit to bring you the recipe that follows. We hope you enjoy it. 

Pork Tenderloin with Morels and Shallots

Serves 4
Takes ~ 2 hours, including soaking morels

1 oz. dried morel mushrooms
2 cups dry white wine
2 1lb. pork tenderloins
3 TBSP olive oil
2 large shallots, chopped fine
2 TBSP roughly chopped chives (~ 1/4 inch pieces)
1/2 cup half and half or cream

In a mixing bowl soak morels in wine for 1 hour.

15 minutes before morels are finished soaking, preheat oven to 400 degrees.

Salt and pepper all sides of the tenderloins.

Remove morels from wine, saving wine. Slice each morel lengthwise into 6 to 8 slices.

Heat a large oven-proof, heavy frying pan over medium-low heat. Add olive oil. Sear tenderloins for 2 minutes on each side. Remove to a plate.

Add shallots and saute for 2 minutes, stirring frequently.

Add morels and wine to pan and place tenderloins on top of shallots and morels. Pour any accumulated meat juices in, too. Sprinkle with chives. 

Bake in the oven on a middle rack for 30 to 40 minutes, until meat thermometer reads 160 degrees in the center of the tenderloin. As all ovens are slightly different, start checking temperature around 25 minutes to avoid the crime of overcooking.

Remove tenderloins to a platter and slice into 1/2 inch slices. Use a slotted spoon to scoop the morels onto the top and sides of the meat. 

Place the pan with the remaining liquid over medium heat and bring to a simmer. Simmer for 5 minutes. Remove from the heat and stir in half and half or cream. Add salt and pepper to taste. 

Drizzle half of the sauce over the platter and pour the rest into a pitcher or gravy boat and serve on the side.