For a richer flavor, use a dry sherry instead of white wine in the sauce. Feel free to experiment with different types of nuts or dried fruits in the filling. Pecans and dried cherries would also be delicious. Ensure the pork is cooked to a safe internal temperature. Use a meat thermometer for accuracy.
Bacon-Wrapped Cranberry Walnut Pork
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PREP TIME45 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS42
Elevate your dinner table with this stunning Bacon-Wrapped Cranberry Walnut Pork. A juicy pork tenderloin, generously stuffed with cranberries and walnuts, wrapped in crispy bacon. Perfect for festive occasions or a special weeknight treat. It's surprisingly simple to prepare, yet guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol74 mg
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Fiber1 g
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Protein22 g
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Saturated Fat6 g
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Sodium629 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through.
02
StepSpread open the 2 sides like a book.
03
StepPlace 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.
04
StepFold 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.
05
StepPreheat the oven to 450 degrees F (230 degrees C) with the rack in the center position. Line a baking sheet with aluminum foil.
06
StepUnwrap 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.
07
StepRoast 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.
08
StepMeanwhile, 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.
09
StepRest tenderloin before slicing at a slight angle, 5 minutes. Serve with sauce.
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Halie Howe
Jun 13, 2025This recipe was a showstopper at our Thanksgiving dinner! Everyone raved about the flavors.
Jimmie Ebert
Jun 3, 2025I followed the recipe exactly and it turned out perfectly. This is definitely going into my regular rotation.
Ole Lubowitz
Jun 2, 2025My bacon didn't get as crispy as I wanted. Next time, I'll try broiling it for a few minutes at the end.
Carol Conroy
May 11, 2025The herbs really make this dish special. Don't be afraid to experiment with different combinations.
Sheridan Roberts
Feb 16, 2025The balsamic reduction is the perfect complement to the pork. Don't skip it!
Providenci Graham
Jan 19, 2025The cranberry walnut filling is genius! It adds the perfect touch of sweetness and texture.
Maximo Lebsack
Dec 28, 2024I made this for a weeknight dinner and it was surprisingly easy. The pork was so tender and flavorful!
Manley Leffler
Dec 8, 2024I used pecans instead of walnuts and it was delicious!