Pork Filet Mignons with Savory Pan Sauce

By lorik

Ingredients

• FOR THE PORK, CUT:
• 8 oz. pork tenderloin, trimmed
• 2 strips turkey bacon, halved lengthwise
• 1/8 tsp. each kosher salt and black pepper
• 2 tsp. olive oil
• FOR THE SAUCE, COOK:
• 2 Tbsp. minced shallots
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tsp. each Worcestershire sauce, Dijon mustard, and fresh lemon juice
• 1 Tbsp. minced fresh parsley
• 1 tsp. unsalted butter
• 1/8 tsp. kosher salt
• Tabasco sauce to taste

Details

Servings 2
Cooking time 30mins
Adapted from cuisineathome.com

Preparation

Step 1

For the pork, cut tenderloin into four 1 1/2-inch-thick filets. Wrap
each filet with a halved bacon strip; secure with toothpicks. Season
filets with 1/8 tsp. salt and pepper.

Sauté filets in oil in a nonstick skillet over medium heat until browned all over and an instant read thermometer inserted into the thickest part registers 145°, 12–16 minutes total. Transfer filets to a plate; cover.

For the sauce, cook shallots in same skillet over medium heat, 2 minutes. Deglaze skillet with wine; simmer until liquid reduces by half.
Stir in broth, Worcestershire, Dijon, and lemon juice; simmer 5 minutes. Remove skillet from heat; whisk in parsley, butter, and 1/8 tsp. salt; season with Tabasco. Serve filets with pan sauce.

Per serving with sauce: 285 cal; 13g total fat (4g sat, 6g mono, 2g poly); 105mg chol; 680mg sodium; 4g carb (0g fiber, 2g total sugars); 29g protein;
2mg iron; 30mg calcium