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How to Make Bacon-Wrapped Cranberry Walnut Pork - A Step-by-Step Guide

Are you tired of the same old pork recipes? Looking for a delicious and impressive dish to wow your family and friends? Look no further than our Bacon-Wrapped Cranberry Walnut Pork recipe. This dish takes the classic flavor combination of pork and cranberry to a whole new level, and the addition of bacon and walnuts adds a delightful crunch and smoky flavor. Whether you're hosting a fancy dinner party or just looking to elevate your weeknight dinner game, this recipe is sure to be a hit.

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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

Information

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

  • 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.

    • Nutrition

    319 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 74mg
    • Sodium: 629mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 22g
    • Vitamin C: 0mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 410mg

    Categories

    Bacon recipes
    Pork recipes
    Cranberry recipes
    Walnut recipes