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Bacon-Wrapped Cranberry Walnut Pork
Bacon-Wrapped Cranberry Walnut Pork
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Whip up Chef John's impressive bacon-wrapped pork tenderloin effortlessly to awe your guests.
Ingredients:
  • 1 (1 pound) pork tenderloin, trimmed
  • kosher salt and freshly ground black pepper to taste
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh rosemary, or more to taste
  • 1 teaspoon finely sliced fresh sage leaves, or more to taste
  • 1 tablespoon bread crumbs, or as needed
  • 0.25 cup chopped toasted walnuts, or to taste
  • 0.25 cup chopped dried cranberries, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 4 thinly sliced bacon, or as needed
  • 0.66666668653488 cup white wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cold butter
Instructions:
  • Lay the tenderloin flat on a work surface. Slice down the middle lengthwise, ensuring not to cut all the way through, then open the two sides like a book.
  • Place butterflied tenderloin between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper, spread Dijon mustard, sprinkle rosemary and sage, dust with bread crumbs, add walnuts and cranberries evenly.
  • Gently tuck in the ends by approximately 1 inch. Roll the tenderloin tightly and neatly from the longer side to create a compact tube shape. Cover with plastic wrap and chill in the refrigerator for around 1 hour.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and prepare a baking sheet lined with aluminum foil.
  • Place the tenderloin on a baking sheet. Season with kosher salt, black pepper, and cayenne. Wrap the tenderloin with bacon, ensuring the ends are tucked underneath.
  • Roast in the preheated oven until the bacon is golden brown and an instant-read thermometer inserted into the center of the tenderloin registers at least 145 degrees F (63 degrees C), which should take about 25 to 30 minutes.
  • Combine white wine, balsamic vinegar, and Dijon in a pan over medium heat. Simmer until the sauce reduces by half, about 5 to 7 minutes. Remove from heat and stir in butter, salt, and pepper until butter melts, around 30 seconds.
  • Take the tenderloin out of the oven and allow it to rest for 5 minutes. Slice it at a slight angle and serve with sauce.

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