Bacon-Wrapped Cranberry Walnut Pork recipe
All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes
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 ⅔ cup white wine 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 2 tablespoons cold butter kosher salt and freshly ground black pepper to taste
Nutrition Info
- 318.7 caloriescarbohydrate: 11.9 gcholesterol: 74.3 mgfat: 16.9 gfiber: 1 gprotein: 22.4 gsaturatedFat: 6.2 gservingSize: -sodium: 628.5 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Bacon-Wrapped Cranberry Walnut Pork
Directions
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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.