IBÉRICO Pork Tenderloin with Fig and Sherry Vinegar Pan Sauce

• 1 lb. HEIRLOOM IBÉRICO PORK TENDERLOIN
• 1 Tbsp SHERRY VINEGAR RESERVA EL MAJUELO
• Salt and freshly ground pepper

For the sauce:

• 1/2 Tablespoon BEURRE DE BARATTE (SALTED BUTTER)
• 2 shallots, finely diced or about 3 Tbsp finely diced red or white onion
• 1/4 cup chicken stock
• 1 Tablespoon MITICA FIG JAM
• 4 teaspoons sherry vinegar
• Pinch Thyme leaves, fresh or dried
• Salt/Pepper

1. Preheat oven to 450F. Grease a cast-iron skillet with a bit of oil and set aside. (Alternately, you can use a rimmed baking sheet. Brush some oil on the baking sheet, as well).
2. Prepare the pork tenderloin by brushing with sherry vinegar and season with salt and pepper. Place into a prepared pan or baking sheet. Tuck the thin end of the tenderloin under, so that the pork is evenly thick from end to end.
3. Place into preheated oven and roast for 25-30 minutes, or until the pork registers 135F when measured with an instant-read thermometer.
4. Remove from oven. Remove the pork and loosely cover with foil to keep warm and allow to rest while you make the sauce.
5. In the same skillet you used to cook the pork (or a fresh skillet if you cooked on a baking sheet), melt the butter over medium heat. Add the shallots or onion and cook, stirring until softened. Add the chicken broth, sherry vinegar and fig jam. Increase the heat to medium high and cook, stirring, until sauce reduces and thickens. Taste and season with salt and pepper as needed. Add a few thyme leaves to the sauce, if using.
6. Return pork to the pan and re-warm, flipping it over a couple of times to coat with sauce. Remove pork to a plate and spoon warm sauce over-top or alternately, slice pork, then spoon sauce over-top. Serve with Scalloped Potatoes.