Pork Tenderloin with Shallots, Sherry Vinegar, and Thyme – Fustini's Oils & Vinegars
Pork Tenderloin with Shallots, Sherry Vinegar, and Thyme – Quick, flavorful dish using Robust SELECT olive oil and Sherry Reserva vinegar. Perfect for a tasty meal in under an hour!
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Ingredients
- 1 pork tenderloin, silver skin removed, about 1 ½ pounds
- ½ tablespoon of all-purpose flour
- Sea salt
- 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
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