Sherried Pork Fillets

Sherried Pork Fillets



Makes: 4 servings

Cook: 4 minutes per batch (after thawing)

  • 1 1/4 pounds pork tenderloin, trimmed

  • 1 cup dry sherry, Christian Brothers®

  • 2 tablespoons pure maple syrup, Spring Tree®

  • 1 tablespoon fine herbes, Spice Islands®

  • 2 teaspoons Dijon mustard, Grey Poupon®

  • 2 tablespoons extra virgin olive oil, Bertolli®

  • 4 slices bacon, chopped

  • 1/2 cup reduced-sodium chicken broth, Swanson®

  • 1/2 cup all-purpose flour




Slice trimmed tenderloin into 1-inch-thick pieces. Place each pork piece between 2 sheets of plastic wrap. Using flat side of a meat mallet, pound pork until 1/4 inch thick.

Place pork in a large resealable plastic bag and set aside. In a small bowl, whisk together 1/2 cup of the sherry, the syrup, fine herbes, and mustard; continue whisking while drizzling in oil. Pour sherry-oil mixture over pork in bag. Squeeze out air and seal.

Place chopped bacon in a small resealable plastic bag and remaining 1/2 cup sherry and the broth in another small resealable plastic bag. Squeeze air out of bags and seal both bags. Place all 3 sealed bags in large freezer bag. Seal bag, label, and freeze.

THAWING AND COOKING: Thaw pork fillets completely in refrigerator. In a large skillet, cook chopped bacon to render fat and just until crispy. Remove bacon with slotted spoon and place on paper towels to drain. Remove pork from marinade; discard marinade. Dredge pork in flour. Working in batches, fry pork in rendered bacon fat over medium heat for 4 to 6 minutes or until golden brown, turning once. Deglaze skillet with remaining 1/2 cup sherry and the broth, scraping up brown bits. Strain and return to skillet; bring to simmer. Add pork and bacon and coat with sauce.

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