Bacon-Wrapped Cranberry Walnut Pork
Category: Dinner
Prep time : 45 min
Cook time : 25 min
Total time : 2 hr 15 min
Makes: 4 servings
Scale recipe by: ×
1 lb pork tenderloin, trimmed
2 tsp Dijon mustard
1 tsp minced fresh rosemary
1 tsp finely sliced fresh sage leaves
1 Tbsp bread crumbs
1/4 cup chopped toasted walnuts
1/4 cup chopped dried cranberries
1 pinch cayenne pepper
4 thinly sliced bacon
Pan Sauce:
2/3 cup white wine
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
2 Tbsp cold butter
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. 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 Dijon thinly over tenderloin. Sprinkle rosemary and sage. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.
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 1 HOUR.
Preheat the oven to 450 F. Unwrap tenderloin and transfer to foil-lined baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.
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 F, 25 to 30 minutes.
For the pan sauce, 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.
Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.
Season generously with salt and pepper. Spread Dijon thinly over tenderloin. Sprinkle rosemary and sage. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.
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 1 HOUR.
Preheat the oven to 450 F. Unwrap tenderloin and transfer to foil-lined baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.
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 F, 25 to 30 minutes.
For the pan sauce, 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.
Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.
Food Wishes
Submitted by Jessica on 2019-10-25