Bacon-Wrapped Cranberry Walnut Pork Recipe


Pan Sauce:


  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.
  2. 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. 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. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  5. 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. 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. 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. Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.

Nutrition Facts

Calories: 319
                                                   % Daily Value *
Total Fat: 26 %
Saturated Fat: 
Cholesterol: 25 %
Sodium: 25 %
Potassium: 11 %
Total Carbohydrates: 4 %
Dietary Fiber: 4 %
Protein: 45 %
Vitamin A: 
Vitamin C: 
Vitamin B6: 

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