Name: Bacon-Wrapped Cranberry Walnut Pork
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Pork tenderloin, trimmed - 1 (1 pound); Kosher salt and freshly ground black pepper to taste - 1 (1 pound); Dijon mustard - 2 teaspoons; Minced fresh rosemary, or more to taste - 1 teaspoon; Finely sliced fresh sage leaves, or more to taste - 1 teaspoon; Bread crumbs, or as needed - 1 tablespoon; Chopped toasted walnuts, or to taste - ¼ cup; Chopped dried cranberries, or to taste - ¼ cup; Cayenne pepper, or to taste - 1 pinch; Thinly sliced bacon, or as needed - 4; White wine - ⅔ cup; Balsamic Vinegar - 2 tablespoons; Dijon mustard - 2 teaspoons; Cold butter - 2 tablespoons; Kosher salt and freshly ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Bacon-Wrapped Cranberry Walnut Pork

1. Pork tenderloin, trimmed - 1 (1 pound)

2. Kosher salt and freshly ground black pepper to taste - 1 (1 pound)

3. Dijon mustard - 2 teaspoons

4. Minced fresh rosemary, or more to taste - 1 teaspoon

5. Finely sliced fresh sage leaves, or more to taste - 1 teaspoon

6. Bread crumbs, or as needed - 1 tablespoon

7. Chopped toasted walnuts, or to taste - ¼ cup

8. Chopped dried cranberries, or to taste - ¼ cup

9. Cayenne pepper, or to taste - 1 pinch

10. Thinly sliced bacon, or as needed - 4

11. White wine - ⅔ cup

12. Balsamic Vinegar - 2 tablespoons

13. Dijon mustard - 2 teaspoons

14. Cold butter - 2 tablespoons

15. Kosher salt and freshly ground black pepper to taste - 2 tablespoons

How to cook deliciously - Bacon-Wrapped Cranberry Walnut Pork

1. Stage

Place tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through. Spread open the 2 sides like a book.

2. Stage

Sandwich butterflied tenderloin between 2 pieces of plastic wrap. Flatten using a meat pounder to 1/4-inch thickness. Season generously with salt and pepper. Spread 2 teaspoons Dijon thinly over tenderloin. Sprinkle rosemary and sage on top; distribute evenly using a spoon. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.

3. Stage

Fold the ends in about 1 inch. Roll tenderloin up from the long side as tightly and neatly as possible, forming a tube. Wrap in plastic and refrigerate about 1 hour.

4. Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

5. Stage

Unwrap tenderloin and transfer to the prepared baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.

6. Stage

Roast in the center of the preheated oven until the bacon is browned and an instant-read thermometer inserted into the center of the tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.

7. Stage

While tenderloin roasts, combine white wine, balsamic vinegar, and Dijon in a pan over medium heat. Cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Turn off heat and swirl in butter, salt, and pepper, about 30 seconds.

8. Stage

Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.