This cranberry walnut bacon stuffed pork roll with brandy gravy is as delicious as it sounds and it’s also stunning. It's an easy yet impressive main dish to serve up over the holidays or for any time of year.
Pork Tenderloin | Bacon Bits Dried Cranberries | Butter Walnuts | Brandy | Shallot Chicken Stock | Cornstarch GARNISH Rosemary | Fresh Cranberries
Finely chop cranberries, walnuts, bacon, and shallot. Cook, along with rosemary, for 2-3 minutes, then add in the brandy and allow to simmer.
Scoop out all the solids, then add chicken broth, and keep at a simmer. To thicken the sauce, add a cornstarch slurry and season to taste.
Next, cut the loin into a flat, rectangular piece of pork and layer the cherry and walnut solids over the pork. Click through for details on how to cut the pork loin
Roll the pork gently, and tie with cooking twine. Bake for about 35-45 minutes. Gently slice and top with brandy sauce to serve.
Garnish with fresh cranberries and rosemary sprigs.