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Candy Cap and Sage Pork Tenderloin

Lactarius rubidus by Darvin DeShazer - www.mushroomobserver.orgThis savory Candy Cap recipe is the creation of Bernard Glim. It was served at the epic PiPi Valley Saturday night potluck to great acclaim. 


Yield:            6-8 servings

Time:            1 hour


2 lbs. pork tenderloin

2 - 3 Tbl dried, finely chopped candy caps

2 Tbl finely chopped fresh sage

Salt & freshly ground black pepper

4 Tbl butter

2 - 3 Tbl Dijon mustard

1 1/2 c heavy cream

Baby red or white potatoes (garnish)

Parsley (garnish)


Meat: Rub the tenderloins with salt and pepper. Mix the candy caps and sage, and apply as a dry rub all over the tenderloins. Melt butter in a large skillet (with lid for later use). Cook over medium heat, turning occasionally, until deeply and evenly browned. Reduce heat to low, cover skillet and simmer for about 45 minutes, turning occasionally. Center of tenderloin should reach 145°. Transfer meat to a warmed serving dish and keep warm while finishing the sauce.


Sauce: Stir the mustard into the pan juices. Pour in the cream to deglaze the pan and cook over medium heat, stirring constantly, for 2 minutes until hot but not boiling.


Carve meat into serving pieces. Arrange some boiled and halved baby red or white potatoes around meat. Pour part of sauce over tenderloin slices and potatoes; garnish with parsley. The remaining sauce can be served in a gravy boat.