While cranberry sauce is most often paired with turkey, it plays just as well with roast pork tenderloin. The lean, meaty flavor of the pork is similar in many ways to poultry and is an excellent foil for the sweet, tart flavor of the cranberry sauce. A simple garlic herb rub adds savory herbaceous flavor to the pork, and a touch of lemon zest perks up store bought cranberry sauce.
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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.
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