Ingredients

• 8 strips bacon
• 8 slices pork tenderloin, 2 inches thick, butterflied
• 1/4 cup brandy or cognac
• 2 tsp dry mustard
• salt and freshly ground black pepper to taste
• 1/4 cup dry white wine
• 2-3 tbsp. beef boullion granules
• 2 cups heavy cream
• 2-3 tbsp. all purpose flour
• 1/4 pound mushrooms, sliced

Directions

• Fry bacon until limp. Wrap bacon around outside edge of each butterflied tenderloin, secure with a wooden pick and place in ungreased roasting pan.
• Using a spoon, drizzle brandy over meat. Sprinkle meat with mustard, salt and pepper. Bake uncovered at 350 degrees for 20-30 minutes
• Remove pork. Skim grease from drippings.
• Add wine and bouillon granules and deglaze roasting pan over medium heat.
• Whisk together cream and flour until smooth. Whisk into drippings. Stir and boil until thickened and smooth, about 4 minutes.
• Return meat to pan, turning to coat both sides.
• Sprinkle with mushrooms. Bake uncovered at 350 degrees for 15 minutes, or until sauce is thickened.

4-6 servings