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 bread crumbs. 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 F (230 degrees C). 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 F (63 degrees C) 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.