Ingredients :
- 1 whole pork tenderloin, trimmed of excess fat
- 1 cup shredded Yancy brand buffalo cheddar cheese
- 1 box (5 1/5 oz) Boursin garlic and herb cream cheese
- 1 tablespoon sour cream
- 1 cup low or no sodium chicken broth
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dijon mustard
- 4 slices bacon
- 2 green onions, sliced
- 1/4 cup all purpose flour seasoned with 2 tablespoons grated romano cheese and 1/4 teaspoon black pepper and 1/2 teaspoon lemon pepper
Method :
- Cut pork tenderloin into one inch slices
- Cover them with plastic wrap and pound about 1/4 inch thick.
- Commbine buffalo cheddar cheese, garlic herb cream cheese and sour cream in a bowl, mix well
- Cook bacon intil crispy in a large skillet, remove and drain on paper towels and reserve
- Dip each pork piece in flour mix just to lightly coat and dry meat
- Add to pan bacon was cooked in on medium high heat just to sear each side until browned, remove as done to a plate and do not crowd pan.
- When all pork us done add chicken broth to same pan scraping up any browned bits, add cream mustard and lemon and simmer until reduced by one half
- Turn heat down to low add pork back and top with buffalo cheese blend. Cover skillet and cook just until cheese melts and makes a creamy sauce
- Add green onions
- Remove to serving platter, garnish with reserved crispy bacon, crumbled
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