Recipes Meat and Poultry Pork Pork Tenderloin Recipes Bacon-Wrapped Cranberry Walnut Pork 4.6 (14) 12 Reviews 10 Photos This amazing bacon-wrapped cranberry walnut roast pork recipe is more than festive enough for the fanciest holiday menus, but it's also fast and easy enough for any old weeknight. Just keep that last part to yourself to avoid ruining the mystique. Beyond being able to adapt this to your tastes, another advantage is that you can prep it ahead of time and pop it into the oven when you're ready to rock, and by "rock," I mean impress your guests. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 30, 2024 Save Rate Print Share Add Photo 10 10 10 10 Prep Time: 45 mins Cook Time: 25 mins Additional Time: 1 hr 5 mins Total Time: 2 hrs 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Pork: 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 strips thinly sliced bacon, or as needed Sauce: ⅔ cup white wine 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 2 tablespoons unsalted butter, cold kosher salt and freshly ground black pepper to taste Directions 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. 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. 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. Preheat the oven to 450 degrees F (230 degrees C) with the rack in the center position. Line a baking sheet with aluminum foil. 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. 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. 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. Rest tenderloin before slicing at a slight angle, 5 minutes. Serve with sauce. Chef's Notes: Use the thinnest bacon you can find for this. If your tenderloin is larger, be sure to add a little more roasting time, and double check things with a thermometer. I Made It Print Nutrition Facts (per serving) 319 Calories 17g Fat 12g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 319 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 31% Cholesterol 74mg 25% Sodium 629mg 27% Total Carbohydrate 12g 4% Dietary Fiber 1g 4% Total Sugars 7g Protein 22g 45% Vitamin C 0mg 0% Calcium 25mg 2% Iron 1mg 8% Potassium 410mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.