Bacon-Wrapped Cranberry Walnut Pork

Name: Bacon-Wrapped Cranberry Walnut Pork
Total time: 135
Yield: 4
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

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

4 servings

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1 (1 pound) pork tenderloin, trimmed
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kosher salt and freshly ground black pepper to taste
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2 teaspoons Dijon mustard
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1 teaspoon minced fresh rosemary, or more to taste
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1 teaspoon finely sliced fresh sage leaves, or more to taste
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1 tablespoon bread crumbs, or as needed
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¼ cup chopped toasted walnuts, or to taste
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¼ cup chopped dried cranberries, or to taste

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1 pinch cayenne pepper, or to taste
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4 thinly sliced bacon, or as needed
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⅔ cup white wine
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2 tablespoons balsamic vinegar
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2 teaspoons Dijon mustard
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2 tablespoons cold butter
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kosher salt and freshly ground black pepper to taste

Instructions

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.