Pork Tenderloin with Shallots, Sherry Vinegar, and Thyme
Pork Tenderloin with Shallots, Sherry Vinegar, and Thyme
Audrey Burritt
2-3
Meats
This rich, flavorful dish comes together quickly and packs a ton of flavor!
Ingredients
1 pork tenderloin, silver skin removed, about 1 ½ pounds
- ½ tablespoon of all-purpose flour
- Sea salt and freshly ground black pepper
1 tablespoon Robust SELECT olive oil
4 small to medium sized shallots, peeled and left whole
- 2 garlic cloves, peeled and left whole
- 1 tablespoon of fresh thyme leaves
10 fl oz (275ml) of Amontillado sherry (or substitute pork/chicken stock)
3 fl oz (75ml) Sherry Reserva vinegar
- 1 bay leaf
2 tablespoons heavy whipping cream
- Fresh thyme sprigs to finish
Directions
Preheat oven to 400 degrees F.
Season the flour with sea salt and black pepper and sift onto a plate. Roll the pork tenderloin in the seasoned flour to coat.
Heat the olive oil in a good sized oven-safe pan and brown the pork tenderloin on all sides along with the shallots and garlic, until everything has a golden crust.
Turn off the heat then add the thyme leaves, sherry or stock, sherry vinegar and bay leaf.
Transfer to preheated oven and roast, uncovered for approximately 15 minutes. Turn everything over (including the shallots) and continue to roast for another 5 minutes, or until pork tenderloin has reached desired doneness.
Remove the pan from the oven, remove pork tenderloin to a clean cutting board and allow to rest for 5 minutes. Slice into 1” medallions to serve.
Add the cream to the pan and whisk in to form a sauce. To serve, arrange the shallots and garlic around pork medallions and pour the sauce over everything. Decorate with a thyme sprig or two.
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