Pork Tenderloin with Thyme and Sherried Figs

By Wewah

Ingredients

• 1 cup Sherry
• 1/2 cup red wine vinegar
• 6 cloves garlic, minced
• 6 sprigs fresh thyme
• 1 teaspoon sea salt
• 2 pounds pork tenderloins
• 2 tsp canola or vegetable oil
• 1/2 tsp black pepper
• 3 tbsp butter
• 2 shallots, finely diced
• 1 tsp all-purpose flour
• 1 pounds fresh figs, trimmed and halved

Details

Cooking time 90mins
Adapted from tideandthyme.com

Preparation

Step 1

Mince the garlic in Vitamix and add the sherry,vinegar, thyme, & 1/2 tsp salt.

Pour into a Ziploc bag, add the pork tenderloins and marinade at room temperature for 1 hour, turning the bag over several times.

Heat the oven to 450, with a rack positioned in the top third of the oven.

Transfer the tenderloins to a cutting board, reserving the marinade, and pat the meat dry with paper towels.

Brush the tenderloins with 1 tsp of the oil, and season them with 1 tsp of salt and the black pepper.

Heat the remaining teaspoon of oil in a large cast-iron skillet over high heat until it shimmers.

Add the tenderloin and sear, turning occasionally, until nicely browned, 5 to 6 minutes.

Remove the tenderloin from the pan.

Heat butter in the pan until completely melted, and then add 1/2 tsp salt and the flour. Cook until the shallots have softened and are fragrant, about 3 minutes. Add the figs and the reserved marinade and bring to a simmer.

Put tenderloin into an oven-safe baking dish, add the sauce & figs to the dish, roast in the oven, turning the meat once, for about 15 minutes (an instant-read thermometer should register 135 degrees).

Remove the dish from the oven and set the tenderloin on a cutting board, loosely covered with foil, to rest for 5 minutes. Then slice tenderloin into 1/2-inch thick medallions and serve with the sauce and figs.