“Mini” Pork Medallions with Madera Sauce

16 oz. (Cooked Weight) Lean Pork Tenderloin - 800
Salt, Pepper, Garlic Powder and Italian Spices To Taste – FREE
2 Slices Uncooked Bacon, (1/2 oz. Each) - 200
1 Tablespoon Butter – 100
1-2 Garlic Cloves, Minced - FREE
1 Small Shallot, Minced - FREE
1 Cup Beef Broth - FREE
3/4 Cup Madera Wine – 100
1 Tablespoon Flour – 25
5 Springs Asparagus, Steamed – FREE

1. Preheat oven to 375 degrees. 
2. Rub tenderloin with spices and place in baking pan. 
3. Arrange bacon on top. 
4. Cook uncovered 35-45 minutes or until internal temperature reaches 160 degrees. 
5. In a medium saucepan, heat butter on medium high heat.  Add garlic and shallots, sauté for 2-3 minutes. 
6. Add beef broth and wine, bring to a boil. 
7. Reduce heat and slowly stir in flour.  Simmer while stirring until sauce thickens.
8. Cut tenderloin into mini medallions. 
9. Top with sauce and asparagus.  Serve immediately.

Makes four 300 calorie servings.