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.