Roast the garlic by cutting off the tops to expose the cloves, placing in a small roasting pan coated with non-stick cooking spray, drizzle with 1/2 tablespoon of the olive oil. Cover and roast at 350 degrees or until garlic is golden brown and soft. Let cool and squeeze out the cloves, discarding the papery skin. (this can be done ahead of time and the roasted garlic cloves kept in the refrigerator or freezer)
Meanwhile, place dried morels in a glass bowl. Cover with Zinfandel and let soak for 30 minutes. Strain with a coffee filter and reserve liquid. Rinse mushrooms to remove any grit, drain on paper towels and slice into 1/2-inch pieces.
To prepare the tenderloin, place roasted garlic cloves into a small bowl. Add the remaining 2 tablespoons of olive oil and the salt. Smash to make a paste. Spread the paste over the whole tenderloin and then sprinkle with the black pepper to coat.
Let beef rest at room temperature for 20 minutes to take chill off the meat and let the flavors begin to penetrate.
Place tenderloin in a roasting pan coated with non-stick cooking spray and roast uncovered at 400 degrees for approximately 20 minutes or until the tenderloin reaches 125 degrees internal temperature at its thickest portion. Remove from oven, place on a cutting board, tent with foil and let rest for about 10 minutes to let the juices redistribute throughout the meat.
While the tenderloin rests, place the roasting pan on stove over medium-high heat. Add reserved Zinfandel, the beef stock and the morels. Reduce heat and let simmer for 5 to 10 minutes, or until the liquid has reduced by half and mushrooms are tender. Stir in the butter and cook over low heat for an additional 5 minutes, stirring occasionally. Stir in the half and half to combine. When cream has fully incorporated and warmed through, pour into a sauce dish.
To serve, slice the tenderloin and top with the Zinfandel and Morel Cream Sauce