Bacon-Wrapped and Cheese-Stuffed Pork Tenderloins

Ingredients

• Pork

  • 2 garlic cloves, chopped
  • 2 tsp sage leaves, finely chopped
  • 1/4 tsp red pepper flakes
  • 2 pork tenderloins, about 1 lb (450 g) each
  • 5 oz (170 g) raclette cheese, rind removed, cut into sticks
  • 10 slices bacon, halved widthwise
  • 1 tbsp (15 ml) vegetable oil

• Sauce

  • 1 shallot, finely chopped
  • 1 tbsp unbleached all-purpose flour
  • 1/2 cup (125 ml) extra dry white vermouth or dry white wine
  • 1 1/2 cups (375 ml) chicken broth