Bacon-Wrapped Cranberry Walnut Pork

The hardest part of Chef John's fancy and festive bacon-wrapped pork cranberry walnut pork tenderloin recipe is not admitting how easy it is to prepare.

• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 10 mins
• Calories: 319 Calories

Ingredients

• 2 tablespoons balsamic vinegar
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons Dijon mustard
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons cold butter
• 1 tablespoon bread crumbs, or as needed
• 1 (1 pound) pork tenderloin, trimmed
• 1 teaspoon minced fresh rosemary, or more to taste
• 1 teaspoon finely sliced fresh sage leaves, or more to taste
• 4 thinly sliced bacon, or as needed
• 0.66666668653488 cup white wine
• 0.25 cup chopped toasted walnuts, or to taste
• 0.25 cup chopped dried cranberries, or to taste

Recipe Instructions

Step 1

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.

Step 2

Place butterflied tenderloin between 2 pieces of heavy plastic wrap. Firmly pound tenderloin with the smooth side of a meat mallet to a 1/4-inch thickness; generously season with salt and black pepper. Spread 2 teaspoons Dijon mustard over tenderloin; sprinkle with rosemary and sage, evenly distributing with a spoon. Dust surface with bread crumbs; sprinkle with walnuts and cranberries.

Step 3

Fold in (about 1 inch) tenderloin ends, then roll up tenderloin, from one long side, as tightly and neatly as possible. Wrap in plastic wrap; refrigerate about 1 hour.

Step 4

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

Step 5

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

Step 6

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

Step 7

Meanwhile, combine white wine, balsamic vinegar, and 2 teaspoons Dijon mustard in a saucepan over medium heat; cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Off heat, swirl in butter and season with salt and black pepper, about 30 seconds.

Step 8

Rest tenderloin before slicing at a slight angle, 5 minutes. Serve with sauce.