Ingredients 1 Ontario pork tenderloin [about 1 1/2 lbs (1.25 kg)] cut crosswise into six pieces 1 6 strips thick-cut bacon 6 1/2 tsp fresh cracked pepper 2 mL 1/2 cup minced shallots 125 mL 1 cup port 250 mL 1 cup chicken broth 250 mL 2 tsp fresh chopped thyme or parsley 10 mL

Directions

Arrange pieces of pork in between two sheets of plastic wrap. Using the bottom of a heavy pan, flatten slightly to about 1-inch (2.5 cm) thickness. Wrap bacon around the edges and secure with a toothpick. Repeat with remaining pork and bacon. Sprinkle with fresh cracked pepper.

In large heavy ovenproof skillet, over medium high heat, sear both sides of pork, about 2 minutes per side. Transfer to oven and cook until just a hint of pink remains in pork and bacon is cooked, about 15 to 20 minutes. Transfer to platter and keep warm.

In same skillet, drain all but 1 tbsp (15 mL) of fat.  Over medium high heat, cook shallots until tender and golden, about 10 minutes. Pour in port and chicken broth, bring to boil; cook, until reduced by half, about 5 minutes. Sprinkle with thyme or parsley. Serve drizzled over pork.

Makes 6 servings

PER SERVING: about 360 calories, 39 g protein, 14 g total fat (5 g sat fat), 6 g carbohydrates, 0 g fibre, 125 mg cholesterol, 430 mg sodium. %RDI: iron 15%, calcium 2%, vitamin A 8%, vitamin C 4%.

• Pork Tenderloin
• Breakfast Bacon