Simple syrup has a plethora of applications, and this rhubarb version gives anything you add it to a distinctive and delectable flavor. Pour 1 to 2 ounces into champagne, iced tea, sparkling water, or a cocktail. You may also drizzle it over ice cream or waffles. For up to a week, keep in the refrigerator in a glass jar. maybe frozen for future use.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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 thinly sliced bacon, or as needed
- ⅔ cup white wine
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons cold butter
- kosher salt and freshly ground black pepper to taste
Instructions
- 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.
- 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 bread crumbs. Sprinkle with walnuts and cranberries.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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 F (63 degrees C), 25 to 30 minutes.
- 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.
- Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.
- 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.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 629 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Chef John Hits it out of the Park with this recipe. We followed the recipe as directed. Almost, after preparing it we wrapped it in plastic like Chef John said then we put it in the refrigerator for 24 hours. We put it on a wire rack then covered it with parchment paper. Cooked it at 400° for one hour. We were skeptical about the Sage, Walnuts and Cranberries combination but. What can We say, hats off again to chef John thanks for sharing.
This was a super delicious alternative for a fancy meal that impresses without much work. It is also a fairly inexpensive mea with great results. I made the delicious sauce with it, as well as Chef John’s Cheese straws and rice. Just a superb celebration meal.
The craisins were good in this, but I didn’t care for the walnuts or the dijon. It was easy and looked fancy. I would try it again using different ingredients for the filling.
so yummy
Another perfect recipe from Chef John- always inspired to replicate.
We – four guys – made this for our wife’s Valentine dinner. It was a huge hit. We followed the recipe exactly. I should have started the sauce earlier than I did, it took longer to reduce done than I expected but it all worked out fine in the end. Another Chef John keeper.
The flavors all come together nicely. I probably used twice any much cranberry, but otherwise I followed the directions. Since I have a single oven and needed it at 350 for my vegetable, I cooked it for an hour. I enjoy all the prep stuff, so it was fun to make. Mine was not as uniformed as the picture in the roll configuration, but tasty none the less.
Another amazing recipe to impress for holiday! I used aged balsamic vinegar so it’s a bit acidic so I added some sugar which was just great! I will also use more cranberries as chef John did next time 😀 you can never get too many cranberries can you 😉
Flavors are wonderful. Next time I’ll have to pound the pork out much thinner, as I didn’t get enough overlap. I seared the wrapped pork before putting it in the oven to give the bacon a headstart, which probably helped. We were too lazy to make the sauce and just used balsamic, which was nice, so can’t comment on the sauce.
Delicious! Easy enough for family, impressive enough for company. Only change I made was to add the pan drippings to the gravy and use a little bit of cornstarch to thicken it just slightly.