Bacon-wrapped cranberry walnut pork

Trim any silver skin; butterfly the tenderloin by cutting down the middle two thirds to three quarters of the way through.

Pound between plastic wrap to about a quarter inch thick.

Season generously with kosher salt and pepper, spread a teaspoon or two of Dijon thinly, and scatter minced rosemary and sliced sage.

Sprinkle very lightly with breadcrumbs, then scatter toasted chopped walnuts and dried cranberries, leaving about an inch bare on the far edge.

Fold the ends in about an inch and roll up tightly; wrap and refrigerate at least an hour.

Set on a foil-lined pan, season the outside lightly with salt, pepper and cayenne, and wrap the length in a single layer of thin bacon, ends underneath.

Roast in the center of a 450 degree oven about 25 minutes, to an internal temperature of at least 145.

For the sauce, whisk a splash of white wine, a little balsamic and a spoon of Dijon over medium heat and reduce by about half.

Off the heat add a couple pieces of cold butter and a pinch of salt and pepper; shake and swirl 30 seconds to a minute until emulsified and shiny.

Rest the pork at least five minutes, slice thick at an angle and serve over the sauce.