Bacon-Wrapped Cranberry Walnut Pork
Description
The hardest part of Chef John's fancy and festive bacon-wrapped pork cranberry walnut pork tenderloin recipe is not admitting how easy it is to prepare.
Ingredients
•
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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1/4 cup chopped toasted walnuts, or to taste
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1/4 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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2/3 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
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
Place butterflied tenderloin between 2 pieces of heavy plastic wrap. Firmly pound tenderloin with the smooth side of a meat mallet to a 1/4-inch thickness; generously season with salt and black pepper. Spread 2 teaspoons Dijon mustard over tenderloin; sprinkle with rosemary and sage, evenly distributing with a spoon. Dust surface with bread crumbs; sprinkle with walnuts and cranberries.
3
Fold in (about 1 inch) tenderloin ends, then roll up tenderloin, from one long side, as tightly and neatly as possible. Wrap in plastic wrap; refrigerate about 1 hour.
4
Preheat the oven to 450 degrees F (230 degrees C) with the rack in the center position. Line a baking sheet with aluminum foil.
5
Unwrap tenderloin; transfer to the prepared baking sheet. Lightly season with salt, black pepper, and cayenne pepper. Wrap a single layer bacon around tenderloin, tucking ends underneath.
6
Roast in the preheated oven until bacon is browned and an instant-read thermometer inserted into center of tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.
7
Meanwhile, combine white wine, balsamic vinegar, and 2 teaspoons Dijon mustard in a saucepan over medium heat; cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Off heat, swirl in butter and season with salt and black pepper, about 30 seconds.
8
Rest tenderloin before slicing at a slight angle, 5 minutes. Serve with sauce.