2 each (1135g) pork tenderloins(or equivalent pork loin)
1 tbsp (14g) light olive oil
1 cup (224g) chicken stock or broth (recipe)
1 tbsp (8g) capers, drained and coarsely chopped
1/4 cup (28.4g) bacon bits
1 sprig (2g) fresh rosemary
1/2 cup (112g) whole butter (one stick), cut into about 12 cubes
salt and fresh cracked pepper, to taste
Slice your pork at an angle, so that you get thin, but long cuts. You want cuts about 1/2 inch thick.
Lightly season each piece of pork with salt and pepper.
Place pork between two sheets of plastic wrap. You can probably fit two pieces within each double sheet of plastic.
Pound the pork with a meat mallet, large pot or the back of your knife. Pound until the meat is roughly 1/4 to 1/8 of an inch thick. Repeat this process until all the meat has been pounded. Set the flattened meat on the side, still wrapped between the plastic sheets.
In a large hot sauté pan, over medium-high heat, add your light oil.
When you see the oil begin to ripple, add your pork. Depending on how the pork was cut and pounded, you may be able to fit multiple pieces. However, you want a single layer of pork, with the entire side of each piece touching the bottom of the pan, for a nice hot searing effect.
After about 1 to 2 minutes of hot searing pork, flip and do the same thing on the other side. Once the pork is nicely browned and cooked through, set it aside somewhere warm. Repeat this process with each piece of pork, until you have cooked it all.
In the hot pan, add your chicken stock, bacon bits, rosemary and capers.
Reduce the sauce by about 1/2, or until it begins to very slightly, but ... noticeably ... thicken.
Turn the heat off the pan and add a small piece of cold fresh butter to the pan and swirl it around. When one piece of butter is about halfway melted, add a second piece of cold fresh butter. When that second piece is halfway melted, add a third piece. Keep swirling in the cold fresh pieces of butter, until it has created a lovely and luxurious bacon jus. (this is done in this manner, so that the butter is incorporated into the jus, without simply melting and forming an oil slick on the top of the stock. This slow cold swirling method emulsifies it into the stock in a method known as "Monté" (pronounced "Mont-tay")).
per serving, .31g carbs per serving