I did not use this recipe for the tenderloin, but for the roasted shallot sauce. I didn't have bacon. I used other reviewers' advice to make the port/broth first, and blend, then I added the pan drippings to the saucepan and brought to a boil.
One thing to be mindful of; I thought my sauce seemed too thin, so kept boiling it off. When it sat for a bit on the meat and cooled, it thickened up; almost too thick. So a thinner sauce will be fine. Think of it as au jus! It will thicken as it cools.
I also cut down on the butter by about half, so also flour accordingly.
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I did not use this recipe for the tenderloin, but for the roasted shallot sauce. I didn't have...