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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