- 2
- 30 mins
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
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