Garlic Herb Pork Tenderloin with Cranberry Sauce
This garlic herb pork tenderloin pairs a simple savory rub with tart cranberry sauce, offering a lean, elegant main dish that bridges poultry and red meat flavors in minimal time.
This garlic herb pork tenderloin pairs a simple savory rub with tart cranberry sauce, offering a lean, elegant main dish that bridges poultry and red meat flavors in minimal time.
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Pat 1 lb pork tenderloin dry with paper towels. In a small bowl, mix together 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp ground black pepper, 1 tbsp minced fresh thyme leaves, and 3 minced garlic cloves. Rub mixture all over the tenderloin.
Place a Suvie roasting rack (handles up) in a Suvie pan and mist with cooking spray. Place pork tenderloin in the prepared pan and place in the bottom zone of Suvie.
In a second Suvie pan, stir together 1 cup whole cranberry sauce and ½ tsp lemon zest. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
Roast bottom zone at 350°F for 25 minutes and top zone at 300°F for 10 minutes.
After cooking, remove pans from Suvie. Transfer pork tenderloin to a cutting board and allow to rest, tented, for 10 minutes before slicing into medallions. Spoon a small amount of lemon cranberry sauce onto each plate and top with slices of pork tenderloin. Serve.
Store leftover pork and cranberry sauce separately in airtight containers for 3–4 days; reheat pork gently at 350°F to avoid drying out.
Pork is safe at 145°F (63°C). Use a meat thermometer inserted into the thickest part for accuracy; it will be slightly pink and juicy at this temperature.
Rub the pork with garlic and herbs up to 8 hours ahead and refrigerate. Roast fresh before serving. Leftover pork and sauce keep 3–4 days refrigerated; reheat gently in a 350°F oven.
Don't overcook past 145°F internal temperature. Use a meat thermometer and avoid slicing until rested for 5 minutes, which keeps juices inside the meat.
Yes. Simmer 1 cup fresh or frozen cranberries with ½ cup sugar, ½ cup water, and lemon zest until berries burst (10–12 minutes), then strain if desired.
Pork loin roast (larger, longer cooking time) or pork chops (thinner, reduce roasting time to 12–15 minutes) will work; adjust timing by thickness.
