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Pork Tenderloin with Madiera Fig Gravy

Tide and Thyme

Meat

2 lbs Pork tenderloins

Produce

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

Dairy

3 tbsp Butter

Beer, Wine & Liquor

1 cup Madiera or sherry
Make this on Tide and Thyme
The Lee Bros.
The Lee Bros. • 1 year ago

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