Preheat oven to 400 F (200 C).
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%.
Source: www.ontariomeatproducts.ca