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Bacon-Wrapped Cranberry Walnut Pork – Food Wishes ctm magazine



Learn how to make a Bacon-Wrapped Cranberry Walnut Pork recipe! This amazing roast pork recipe is more than festive enough for the fanciest of holiday menus, but it’s also fast and easy enough for any old weeknight. Just keep that last part to yourself, so as not to ruin the mystic. Visit https://foodwishes.blogspot.com/2019/10/bacon-wrapped-cranberry-walnut-pork.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this gorgeous, and delicious Bacon-Wrapped Cranberry Walnut Pork recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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45 Comments

  • la fan de nuel on October 19, 2019

    I think I'll make this for Christmas eve this year. May I use pistacchio instead of walnuts? Or doesn't it get along with cranberies?

  • Justin on October 19, 2019

    Is there a halal version of this?

  • Monsieurr Claw on October 20, 2019

    Made this yesterday. Everything went wrong along the way (could not find a smacking implement, didn't butterfly quite enough, breadcrumbs packet turned out to be empty and merely decorative) and yet it was still delicious (if a little shaggy) at the end of the day. So thank you for sharing a recipe that still turns out well when you only have about 9 minutes of (rather incompetent) prep before you have to head off.

  • redhousepress on October 20, 2019

    Thanks Chef John. I made this for dinner last night and it was wonderful. Served it up with mashed potatoes and a simple red cabbage and tomato salad ..A wonderful Autumn meal. 🍁🍂🌞

  • Kristen Milone on October 20, 2019

    Yum! Had with your potato leek soup, and acorn squash. Thank you for another wonderful meal. Kris

  • redhousepress on October 20, 2019

    ….a quick note/ update from my last post. This REALLY is a keeper!! As much as I loved it for dinner last night….If there is anything leftover, It 's fabulous sliced very thin after spending the night in the fridge….perfect as a party platter along with mustard and pickles, fresh crudites etc. Keeping this idea stashed for holiday festivities…… .

  • Randi Davidson on October 20, 2019

    This looks amazing, not sure if its as good as your pork diablo though…

  • Becky C on October 21, 2019

    Now bacon up that sausage, boy

  • kobayashimaru65 on October 21, 2019

    “The butter will disappear.” Where did it go?

  • SuperSafetychick on October 21, 2019

    I would bet that pecans would be even better than walnuts.

  • Lar deSouza on October 21, 2019

    I made this tonight for my family. It was my daughter's birthday and we were having an "Iron Chef' potluck where everyone made something with the theme ingredient of 'cranberries'. I didn't even need to visit your website for it. It was as easy as you promised and as amazingly fancy as shown. Good grief that was a great dinner!! Thank you so much!

  • Karine Di Giovanni on October 22, 2019

    I tried this on Friday night and it was absolutely amazing!!!! The pork was so delicious and tender. YUM! I used leftover turkey stock and cranberry sauce for the pan sauce (Canadian Thanksgiving was last weekend) and it paired beautifully. Will definitely be adding this dish to my roaster.

  • MarkusT on October 22, 2019

    I miss the freakishly small wooden spoon to emulsify the sauce.

  • Diggity Senpai on October 24, 2019

    Bruh !!!
    "Our post pounding production"
    🤣🤣🤣🤣🤣

  • Stannington on October 24, 2019

    Now I'm going to have to have a bash at this

  • Mark Smith on October 25, 2019

    Chef John, I know you didn't say anything about it in this recipe. But I've heard you say it too many times on other and I've always agreed with the philosophy myself, so I HAD to put the pan juices from the roasting in with the sauce. I saw them swirling around and couldn't bear to see them wasted. Lol I know you would do the same!!

  • David W on October 25, 2019

    Kosher Salt + Pork = Funny + phat²

  • TheHolydruid on October 26, 2019

    I used my favorite sliced salami and diced slices of sundried tomatoes with creme cheese and white, pink, green & black pepper blend. It was an amazing combination and everyone loved it. I used to make this by just slicing a deep cut in the porkloin but this way of pounding it out is so much better! Thanks for the amazing tip!

  • Sophie Loves Sunsets on October 26, 2019

    Great recipe Chef John! This is one of the best fall/winter's night meals 🙂 When it's cold outside and the fire is lit and the smell of this cooking in the oven … it's what winter is all about. I'm making this for a family gathering tonight and I can't wait. Bacon, cranberries, toasted walnuts and pork is fall cosiness on a plate 🌰☃️🌲🍁

  • Diana Ramirez on October 29, 2019

    Holly shit! Excuse my French chef Jon. I made this today and eating it now and it’s SOOOO DELICIOUS!!!!!!!❤️❤️❤️ my husband and friend love it!!!!
    It was easy to make, I fought a bit with the sauce but I think the butter mellow the vinegar because it taste like grape and slightly sweet. PERFECTION.
    Thank you chef John!!!❤️

  • wayne moran on November 2, 2019

    When I buy pork tenderloin it’s usually 2 small tenderloins that I tie together and roast. Does this recipe use one of those small tenderloins or do I need to find a larger tenderloin?

  • CCW on November 4, 2019

    What's the side dish?

  • Andrew W.C. on November 4, 2019

    I think Hope Solo had a few pictures leaked of a butterflied pork tenderloin.

  • Extraordinary Voyage on November 6, 2019

    Post-pounding Productions. I guess I know what will I call my porn studio.

  • Adam Brown on November 8, 2019

    And potatoes romanoff on the side, yes please…

  • Jeannie Hess on November 12, 2019

    Made it today to rave reviews. This is just delicious!

  • alex dibenedetto on November 24, 2019

    Chef John if I was to throw in a pan of potatoes carrots and celery at the same time would that be enough for the veg to roast?

  • rneustel on November 27, 2019

    This is one recipe that makes me sorry I have no access to an oven for another month.

  • wysiwig3 on December 3, 2019

    I made two of these for Thanksgiving this year, just to change things up. It was delicious. Everyone agreed. (Even for the one I spaced out on and forgot the breadcrumbs in). Thanks for the great ideas!

  • Sainte Jeanne d'Arc on December 4, 2019

    I saw this recipe and I knew that's what was for supper tonight, since i had the tenderloin out and was going to do it w/ cranberries, apples, red onion and bacon wrapped tops w/ super course cracked pepper. I don't have walnuts now (bummer), so I subbed w/ pine nuts,w hich should also be awesome.. Sour cream and chive scallopped potatoes on the side, yum. Can't wait. Will try and update.
    Edit: My pine nut version was absolutely delicious and as suspected, my sour cream and chive scalloped potatoes were perfect w/ them. This is going on the table every Christmas and Halloween and would make an amazing potluck dish. Can't wait to try it w/ walnuts next time. I usually always have walnuts for baking, but oh well.

  • Nelalvai on December 5, 2019

    Watching Chef John cut things with his marvelous sharp knives makes me cry because my knives are sooooooooooooo overdue for sharpening

  • Thomas Beckett on December 14, 2019

    This is a real winner. Adding to the family supper repertoire.

  • Ron Schlorff on December 15, 2019

    Seriously!!! Bacon wrapped pork roast!! What could possibly go wrong with this recipe? Maybe the addition of Moroccan spices?!! ;D LOL (for a solid minute).

  • WarmWoolSox Good on December 19, 2019

    Num! Trying this soon. Thank you, Cgef John.

  • mkyker on January 16, 2020

    Boy, I love this! Gorgeous meaty pig wrapped in MORE PIG. 🤩🐖❤🥓😍 I'm shook, Chef John. Shook.

  • Rhys Hall on February 14, 2020

    starts speak low pitched, then high pitched than low pitched. every. bloody. sentence, great video but please make ur pitch changes random

  • Colin Borst on March 2, 2020

    Making right now

  • Bill White on May 9, 2020

    Trying this with a 2” pork chop…. wish me luck!

  • Jeanene Gioia on July 26, 2020

    Looks yummy !!

  • Hazitaka on November 21, 2020

    Another home run

  • The Virtual Traveler on November 27, 2020

    We made this for Thanksgiving dinner. The bacon was perfect, it gave a really nice smokey flavor to the pork. I used pecans instead of walnuts. This is the second time I've had nuts in a pork roulade and IMO they come out kind of mealy from the moisture. I think next time, I will put the nuts on top, and try to find a substitute for the stuffing. Maybe rice? Or seasoned rice crispies???? IDK

  • Helen Jansen on January 6, 2021

    Chef John, what did you serve along side this pork? I'm trying to figure it out from the video but I don't think you mention it

  • Al Dolajak on May 10, 2021

    When did John start doing SINGLE serving recopies??? Just asking for some friends who are going to go hungry.

  • Michael Lalli on October 12, 2021

    Every recipe I see from John is a winner! Thank you John.

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