Pork Tenderloin with Shallots, Sherry Vinegar, and Thyme – Fustini's Oils & Vinegars

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