yields four servings
1½ lbs. pork tenderloins, sliced and lightly pounded into eight 3-oz. cutlets
8 fresh sage leaves
8 slices well-cooked applewood-smoked thick-cut bacon
freshly ground black pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth
Rinse pork cutlets under cold running water and
Carefully rinse sage leaves and pat dry.
Place 1 sage leaf on each piece of meat. Top with a folded slice of
bacon, fold cutlet in half and secure with a toothpick. Season to taste
with salt and pepper; dust with flour.
Heat olive oil in a frying pan over medium-high heat and sear the meat
for 2-3 minutes on each side. Remove meat from the pan and keep warm.
Pour chicken stock and vermouth into other pan, scraping the bottom for
meat particles. Check seasoning.
Pour sauce over meat and serve.
bacon recipe courtesy of: Smithfield, 1911 S Church Street, Smithfield, VA 23430; via flour_arrangements (member), Key Ingredient