1 1/2 pounds Smithfield* pork tenderloins, sliced and lightly pounded into eight
3-ounce cutlets
8 fresh sage leaves
8 slices well-cooked Farmer’s*
Applewood Smoked Thick Bacon
Salt
Freshly ground pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth
1. Rinse pork cutlets under cold running water and pat dry.
2. Carefully rinse sage leaves and pat dry.
3. 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.
4. 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.
5. Pour chicken stock and vermouth into the pan, scraping the bottom for meat particles. Check seasoning.
6. Pour sauce over meat and serve.
Makes 4 servings.
3-ounce cutlets
8 fresh sage leaves
8 slices well-cooked Farmer’s*
Applewood Smoked Thick Bacon
Salt
Freshly ground pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth
1. Rinse pork cutlets under cold running water and pat dry.
2. Carefully rinse sage leaves and pat dry.
3. 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.
4. 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.
5. Pour chicken stock and vermouth into the pan, scraping the bottom for meat particles. Check seasoning.
6. Pour sauce over meat and serve.
Makes 4 servings.
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