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Pork Tenderloin with Madiera Fig Gravy


2 lbs Pork tenderloins


6 cloves Garlic
2 Shallots
6 sprigs Thyme, fresh

Baking & Spices

1 tsp All-purpose flour
1/2 tsp Black pepper
2 1/2 tsp Kosher salt

Oils & Vinegars

2 tsp Canola or vegetable oil
1/2 cup Red wine vinegar


3 tbsp Butter

Beer, Wine & Liquor

1 cup Madiera or sherry
The Lee Bros.
The Lee Bros. • 2 years ago

Laura at Tide and Thyme rocks Pork Tenderloin with Madeira and Fig Gravy using fresh summer figs from her garden