Bacon-Wrapped Cranberry Walnut Pork

4.6
(10)

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.

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Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
1 hrs 5 mins
Total Time:
2 hrs 15 mins
Servings:
4
Yield:
4 servings

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

  • ¼ cup chopped toasted walnuts, or to taste

  • ¼ cup chopped dried cranberries, or to taste

  • 1 pinch cayenne pepper, or to taste

  • 4 thinly sliced bacon, or as needed

Pan Sauce:

  • cup white wine

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons Dijon mustard

  • 2 tablespoons cold butter

  • kosher salt and freshly ground black pepper to taste

Directions

  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.

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 (per serving)

319 Calories
17g Fat
12g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 319
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 74mg 25%
Sodium 629mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 22g
Vitamin C 0mg 1%
Calcium 25mg 2%
Iron 1mg 8%
Potassium 410mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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