Ingredients

1 (1 lb) pork tenderloin, trimmed
kosher salt and freshly ground black pepper to taste
2 tsp Dijon mustard
1 tsp minced fresh rosemary, or more to taste
1 tsp finely sliced fresh sage leaves, or more to taste
1 Tbs breadcrumbs, 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

Pan Sauce:
⅔ cup white wine
2 Tbp balsamic vinegar
2 tsp Dijon mustard
2 Tbs cold butter
kosher salt and freshly ground black pepper to taste

Directions

Step 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.

Step 2

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 breadcrumbs. Sprinkle with walnuts and cranberries.

Step 3

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.

Step 4

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

Step 5

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.

Step 6

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, 25 to 30 minutes.

Step 7

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.

Step 8

Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and 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 doublecheck things with a thermometer.