Pork Tenderloin with Morels, Ramps & White Wine Pan Sauce

Earthy morels, fragrant ramps, and a simple white wine pan sauce bring out the best in tender, perfectly seared pork—an elegant dish that captures the fleeting flavors of spring.

Ingredients:
1 pork tenderloin (about 1–1½ lbs)
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (separate bulbs and greens)
1 small shallot, finely chopped
½ cup dry white wine
½ cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon chopped lovage or parsley
Squeeze of fresh lemon juice

Method:
1. Pat pork tenderloin dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown, about 6–8 minutes total. Transfer skillet to a 400°F oven and roast for 10–15 minutes, until the internal temperature reaches 140–145°F. Remove from pan and let rest.

2. Return the skillet to medium heat. Add butter, then morels. Sauté until tender and lightly browned, about 4–5 minutes. Add shallot and ramp bulbs, cooking until softened and fragrant, about 2 minutes. Pour in white wine, scraping up any browned bits. Let reduce by half, then add chicken stock and thyme. Simmer until slightly reduced and glossy. Stir in ramp greens and cook just until wilted. Add a squeeze of lemon juice and fresh herbs. Season to taste.

3. To serve, slice pork into medallions and spoon the morel and ramp sauce over top.