Tuesday, October 15, 2019

Bacon-Wrapped Cranberry Walnut Pork – Fancy, Not Fancy

It’s getting close to that time of the year when we spoil our guests by making them extra-fancy, labor-intensive, time-consuming meals. Or, we can make them something like this bacon-wrapped cranberry walnut pork tenderloin instead, which just seems like it would be all those things. Yes, the hardest thing about this gorgeous recipe is not spilling the beans about just how simple it was to do.

This is really more of a technique video, than a specific recipe, since you can fill it with whatever strikes your fancy, but as far as seasonally appropriate ingredients go, I loved how this came out. Beyond being able to adapt this to your tastes, another advantage is that we can prep it ahead of time, and just pop it into the oven when we’re ready to rock, and by “rock,” I mean impress our guests.  

One thing to be aware of is that pork tenderloins do vary a bit in size. The one shown here was on the smaller side, and weighed in at just about one pound. They’re generally closer to 1 1/4 to 1 1/2 pounds, and if that’s the case for yours, be sure to add a little more roasting time, and double check things with a thermometer.

Also, if you’re going to be doing more than one, make sure you’re buying tenderloins that are all about the same weight. The butcher will be more than happy to weigh a few, and get you what you need. Other than that, not much can go wrong, except of course, after a few glasses of wine you admit how simple and easy this really was. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 trimmed pork tenderloin (1 to 1 1/2 pounds)
salt, freshly ground black pepper, and cayenne to taste
2 teaspoons Dijon mustard
1 or 2 teaspoons freshly minced rosemary
 1 or 2 teaspoons finely sliced fresh sage leaves
1 tablespoon bread crumbs, or enough to lightly coat surface
1/4 cup chopped, lightly toasted walnuts, or as much as you like
1/4 cup chopped dried cranberries, or as much as you like
4 strips thinly sliced bacon, or enough to wrap the pork
- Roast at 450 F. for 25-30 minutes or until the bacon is browned, and you’ve reached an internal temp of at least 145 F.

For the pan sauce:
2/3 cup white wine
2 tablespoons balsamic vinegar
2 teaspoon Dijon mustard
2 tablespoons cold butter
salt and freshly ground black pepper to taste


Tim Sullins said...

What's the side dish?

Tim Sullins said...

Never mind.

Uncle Mike said...

Chef John. Great looking loins you have there. ;)
This recipe is staying on my holiday dinner list.
Thanks for another great recipe and video

bob said...

Maybe I missed it,but what is the side dish? Thanks

Unknown said...

This recipe looks so delicious but unfortunately one of my family members is allergic to walnuts is there anything else I can substitute?

Unknown said...

This looks like a great recipe. What would you suggest to change the cranberries with for those that are allergic to them? Dried blueberries? Apples? Pear? All three? I so want to make this tonight with my home made bacon that would go great than cheap store bought.

Brij said...

I love your videos! Could I ask a question? Why cook the roulade on foil but make pan sauce in a separate pan? Why not cook the roulade in a wide skillet in the oven, dump out the bacon grease, deglaze the skillet, and build the pan sauce from the fond in the skillet? Thanks!

Unknown said...

As usual, a very good recipe, but chef john, what is the garnish? and I didn't see Cayenne

VeloRainDog said...

Chef John,

My family and I are huge fans and wind up making a lot of your recipes. Although fairly simple, we would love to see your take on the French classic steak tartare.


SiliconPenguin, aka Terry W. said...

This looks soooooooo tasty! Does anyone have any suggestions for other things to stuff it with? Don't get me wrong, I love pork and cranberries, just looking for other ideas. I guess all your typical stuffing ingredients would work well?

Chris said...

I am just curious as to what the delicious looking side is in this recipe?

Unknown said...

what would be a good side dish for this besides anything involving potatoes?

Dan and Hilary said...

Looks awesome, glad to see another pork tenderloin demo to add to the suite

JBN said...

Since CJ rarely replies to the qusetions (at least to my questions), I think the wonderful looking side dish is his Potatoes Romanov which he recently featured.

Enrico, With my two best friends said...

I would love to see you do calamari steaks.

HenryR said...


I made this last night with ingredients I had on hand - pistachios and dried apricots like the crepinette recipe. Also omitted the rosemary and used pancetta rather than bacon so as to avoid the smokiness overwhelming the pistachio flavor.

Unknown said...

I made this for a dinner party tonight, it was a huge hit! I used prosciutto instead of bacon and it was perfect. I see what you mean about using thin bacon. I would also be a bit concerned that too much bacon fat, even from thin sliced bacon, might make this a bit greasy.

BTW, I made the pork a little too thin in one spot and had a blow-out when rolling it up. I just plastered the prosciutto over it and it held together just fine, no one could see any difference.

I’ll definitely make this again, maybe with pecans and dried apples.

Idaho said...

The Side Dish is his Potatoes Romanoff

Unknown said...

Can I omit the bacon?

JOE V said...


Toshiko said...

The side dish is his immediately previous post...
And if you're allergic to walnuts, leave them out!
And yeah, use apple if you can't use cranberries!
In the words of Chef John, "This is you cooking."
ffs add whatever you like. You know what pork tastes like -- use your freekin imagination and think of what else you like that would compliment the taste of pork. No recipe is set in stone (except maybe pastries). And if it works, or doesn't work, you have gained culinary experience, and that over time is what makes a good cook!

Tom W said...

I just discovered your YouTube channel. I too am a Paul Smithy- forestry recreation '73.

Your videos are great.