This amazing roast pork recipe is more than festive enough for the fanciest of holiday menus, but it's also fast and easy enough for any old weeknight. Just keep that last part to yourself, so as not to ruin the mystique. Beyond being able to adapt this to your tastes, another advantage is that we can prep it ahead of time, and just pop it into the oven when we're ready to rock, and by "rock," I mean impress our guests.

Recipe Summary

45 mins
25 mins
1 hr 5 mins
2 hrs 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pan Sauce:


Instructions Checklist
  • 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 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

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

Chef's Notes:

Use the thinnest bacon you can find for this.

If your tenderloin is larger, be sure to add a little more roasting time, and double check things with a thermometer.

Nutrition Facts

319 calories; protein 22.4g 45% DV; carbohydrates 11.9g 4% DV; fat 16.9g 26% DV; cholesterol 74.3mg 25% DV; sodium 628.5mg 25% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
Delicious! Easy enough for family impressive enough for company. Only change I made was to add the pan drippings to the gravy and use a little bit of cornstarch to thicken it just slightly. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! Easy enough for family impressive enough for company. Only change I made was to add the pan drippings to the gravy and use a little bit of cornstarch to thicken it just slightly. Read More
Rating: 5 stars
Another perfect recipe from Chef John- always inspired to replicate. Read More
Rating: 5 stars
Flavors are wonderful. Next time I'll have to pound the pork out much thinner as I didn't get enough overlap. I seared the wrapped pork before putting it in the oven to give the bacon a headstart which probably helped. We were too lazy to make the sauce and just used balsamic which was nice so can't comment on the sauce. Read More
Rating: 4 stars
The flavors all come together nicely. I probably used twice any much cranberry but otherwise I followed the directions. Since I have a single oven and needed it at 350 for my vegetable I cooked it for an hour. I enjoy all the prep stuff so it was fun to make. Mine was not as uniformed as the picture in the roll configuration but tasty none the less. Read More
Rating: 5 stars
We - four guys - made this for our wife’s Valentine dinner. It was a huge hit. We followed the recipe exactly. I should have started the sauce earlier than I did, it took longer to reduce done than I expected but it all worked out fine in the end. Another Chef John keeper. Read More
Rating: 5 stars
Another amazing recipe to impress for holiday! I used aged balsamic vinegar so it s a bit acidic so I added some sugar which was just great! I will also use more cranberries as chef John did next time:D you can never get too many cranberries can you;) Read More