Garlic Herb Pork Tenderloin with Cranberry Sauce | CookOS

Garlic Herb Pork Tenderloin with Cranberry Sauce

Name: Garlic Herb Pork Tenderloin with Cranberry Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (1 lb) pork tenderloin, trimmed; 1 tbsp olive oil; 1 tsp kosher salt; ½ tsp ground black pepper; 1 tbsp minced fresh thyme; 3 garlic cloves, minced; 1 cup whole cranberry sauce; ½ tsp lemon zest

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.

🌍American 🏷️Pork tenderloin 🏷️Cranberry sauce 🏷️Garlic herb 🏷️Roast Dinner

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🏷️Family friendly

Garlic Herb Pork Tenderloin with Cranberry Sauce

Total

40 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 (1 lb) pork tenderloin, trimmed
1 tbsp olive oil
1 tsp kosher salt
½ tsp ground black pepper
1 tbsp minced fresh thyme
3 garlic cloves, minced
1 cup whole cranberry sauce
½ tsp lemon zest

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Instructions

1
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.
2
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.
3
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.
4
Roast bottom zone at 350°F for 25 minutes and top zone at 300°F for 10 minutes.
5
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.

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Tips & Notes

Pro tips

Pat the pork dry before applying the garlic herb rub so it adheres better and helps the exterior brown.
Let the roasted pork rest for 5 minutes after cooking before slicing to retain internal juices and ensure even carryover cooking.
Toast the minced garlic in the olive oil for 30 seconds before applying to the pork to mellow its bite and deepen flavor.
Brighten store-bought cranberry sauce by stirring in lemon zest just before serving; do not cook it further to preserve the citrus brightness.

Substitutions

Fresh thyme → dried thyme (use ⅓ tsp, as dried is more concentrated)
Whole cranberry sauce → jellied cranberry sauce (adjust sauce consistency by thinning with water if needed)
Lemon zest → lime zest or orange zest (changes the citrus note but maintains brightness)

Storage & make-ahead

Store leftover pork and cranberry sauce separately in airtight containers for 3–4 days; reheat pork gently at 350°F to avoid drying out.

Common Questions

What internal temperature should pork tenderloin reach?

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.

Can I make this ahead or meal prep it?

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.

How do I prevent the pork from drying out?

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.

Can I use fresh cranberries instead of canned sauce?

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.