Roasted Garlic Pork Tenderloin with Cranberries (Day Nine of The 12 Days of Jolly Giveaways!)

Roasted Garlic Pork Tenderloin with Cranberries is a tangy, herbaceous, and oh-so savory dinner that will have everyone running to the dinner table. The simple hasselback treatment of the pork tenderloin infuses the meat with a rich depth of flavor. It’s the ideal holiday dinner!

Roasted Garlic Pork Tenderloin with Cranberries

Disclosure: This post is sponsored by Wüsthof! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!

I can’t believe the end of the year is coming closer and closer… It feels like just the other day I was talking about how I wasn’t ready to see the end of 2017!

Roasted Garlic Pork Tenderloin with Cranberries

Now I am taking in every chance I can to celebrate what an amazing year 2018 was. That means I am cooking and baking my heart out. 

To me, sitting down to an amazing meal with your loved ones is the most ideal way to celebrate. You all know I am all about gatherings, after all. 😉 

Roasted Garlic Pork Tenderloin with Cranberries

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This particular recipe brings me so much joy. The roasted meat is rich and flavorful to match the tartness of the roasted cranberries. Then you make a delightful white wine and herb pan sauce from the drippings to top it all off with. 

Let’s just say the flavors literally explode in your mouth. 

Roasted Garlic Pork Tenderloin with Cranberries

This isn’t your average roasted garlic pork tenderloin, because I switched things up with a hasselback preparation of the tenderloin. I cut small slits with my super sharp knife (more on that in a minute). Then I stuff each with a slice of garlic, fresh thyme, and fresh rosemary. 

Nestling those ingredients into the meat really adds depth of flavor to the meat in ways that a rub or marinade just can’t do. 

Roasted Garlic Pork Tenderloin with Cranberries

Another part of the joy of cooking for me, aside from making something amazing to eat, is the tools that I use to make it easier. I don’t know if you’ve ever struggled with a dull knife to cut through perfectly roasted meat, but it’s a disaster. Not to mention all that hard work of cooking goes down the drain when you present mangled slices of meat to watering mouths. 

I saw this Wüsthof 8″ Artisan Butcher Knife at the Denver Food & Wine Festival and it caught my eye immediately. The knife is perfectly balanced, making it idea for food prep and also for carving. I actually used it to expertly carve our turkey at Thanksgiving and it was a DREAM to use. 

Roasted Garlic Pork Tenderloin with Cranberries

The knife just carves through the meat like butter and it makes it so easy to enjoy butchery. 

The Wüsthof 4″ Extra Wide Paring Knife is one of my favorite knives to use for smaller food prep and makes slicing the tiny cloves of garlic a breeze. 

Roasted Garlic Pork Tenderloin with Cranberries

Suffice to say, the Wüsthof collection of knives is one that I will always have in my home. Having the right tools makes all the difference in the ease of cooking, and also your enjoyment! 

12 Days of Jolly Giveaways on Cake 'n Knife! | cakenknife.com #christmas #giveaway #sponsored

So, here we are at Day Nine of the 12 Days of Jolly Giveaways!

I am SO excited to announce that Wüsthof and I are teaming up to give one lucky winner an 8-inch Chef’s Knife! The all-purpose knife is a must for anyone’s kitchen and you will notice a world of difference when compared to any other knife.  

Be sure to keep up with all of the giveaways this year – check out this page for all the current posts! There are a couple giveaways that are live right now, so be sure to head over to enter.

Head below the recipe card to enter the giveaway for a chance at a brand new Wüsthof knife!

12 Days of Jolly Giveaways on Cake 'n Knife! | cakenknife.com #christmas #giveaway #sponsored

Roasted Garlic Pork Tenderloin with Cranberries

This Recipe’s Must-Haves

As I mentioned before, the Wusthof 8” Artisan Butcher Knife is my new favorite knife to use for carving and prep! You can’t go wrong with adding this to your collection.
I also love this simple Wüsthof Classic Chef’s 2 Piece Starter Knife Set! It has two great knives that you will not regret investing in.
I cooked this whole meal in my Le Creuset Signature Iron Handle Skillet! Perfect for stovetop to oven, and back to stovetop!

Pin this Roasted Garlic Pork Tenderloin with Cranberries recipe for later!

Roasted Garlic Pork Tenderloin with Cranberries

Roasted Garlic Pork Tenderloin with Cranberries

Roasted Garlic Pork Tenderloin with Cranberries

Yield: Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Pork tenderloin is given the Hasselback treatment, then stuffed with garlic and herbs. When it's cooked with roasted cranberries and topped with a tangy pan sauce, you have a truly memorable dinner on your hands.

Ingredients

PORK

  • 2 lbs pork tenderloin, trimmed
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh rosemary
  • Salt & pepper
  • 1 Tbsp olive oil
  • 1 cup fresh cranberries

HERB PAN SAUCE

  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1/3 cup white wine
  • 2 tsp cornstarch
  • 1 Tbsp water
  • 2/3 cup chicken stock
  • 1/8 tsp brown sugar

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Make 20 horizontal slits in the top of the pork tenderloin, spacing them evenly apart. 
  3. Add a slice of garlic to each slit, a pinch of thyme leaves, and a pinch of chopped fresh rosemary. Season tenderloin evenly with salt and pepper. 
  4. Add oil to a cast iron skillet over medium-high heat. Once hot, add pork tenderloin and sear on all sides until browned. 
  5. Add cranberries to the skillet. Place skillet in the oven and roast for 15 to 20 minutes. 
  6. Remove skillet from oven and place pork tenderloin and cranberries on a serving platter, tenting with aluminum foil to keep warm.
  7. Place skillet back over medium-high heat. Add wine, thyme sprigs, and rosemary sprigs to the skillet. Bring to a simmer and use a wooden spoon to scrape up the bits on the bottom of the pan. 
  8. In a small bowl, stir together cornstarch with water until combined.
  9. Pour cornstarch slurry into the skillet and simmer until the mixture is thickened. Add chicken stock and sugar, stirring to combine and bringing to a simmer. Simmer until thickened. Season with salt and pepper to taste. 
  10. Pour sauce over pork tenderloin and serve.

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23 Responses to “Roasted Garlic Pork Tenderloin with Cranberries (Day Nine of The 12 Days of Jolly Giveaways!)”

  1. Rust — December 20, 2018 at 7:09 am (#)

    Turkey, chicken/cornbread dressing, roasted veggies (brussels sprouts, yum!), homemade buttered rolls, and pecan pie.

  2. Kim Henrichs — December 20, 2018 at 7:10 am (#)

    These knives are the BEST!!!

  3. ellen casper — December 20, 2018 at 7:12 am (#)

    Roast beef, garlic mashed potatoes and asparagus.

  4. Jeffrey — December 20, 2018 at 8:12 am (#)

    I love making pizza, its a passion, and my family seems to enjoy it for holiday meals. I usually make about 5 different varieties so there’s something for everyone.

  5. Lesly F — December 20, 2018 at 9:14 am (#)

    The classic turkey, greenbean casserooe mashed potatoes etc.

  6. Laura Sharp — December 20, 2018 at 9:31 am (#)

    I’m going to try tamales this year!! YUM!

  7. Denise — December 20, 2018 at 10:21 am (#)

    It’s usually just us two at Christmas dinner, so I like to make filets of beef in a creamy mushroom and wine sauce. 

  8. Christina — December 20, 2018 at 11:03 am (#)

    My favorite “holiday meal” to cook for people is traditional Thanksgiving with all the trimmings, or “leftover ham bone” and white bean soup! Thanks for the opportunity to win!

  9. Annette — December 20, 2018 at 1:01 pm (#)

    Because I’m Cajun, it has to be gumbo. Chicken gumbo is almost a staple down here, but for the holidays we make seafood gumbo.

  10. carol clark — December 20, 2018 at 2:35 pm (#)

    im texan and its chicken and dressing and potatoes

  11. rana durham — December 20, 2018 at 4:32 pm (#)

    beef wellingtion

  12. Jen — December 20, 2018 at 5:26 pm (#)

    My favorite meal to serve is a huge salad with lots of cheese and things mixed in. It’s refreshing after the big holiday meals. Also leftover turkey and stuffing sandwiches.

  13. Karen D — December 21, 2018 at 7:02 am (#)

    We always have lasagna for the holidays.

  14. Kayley — December 21, 2018 at 11:16 am (#)

    I’m vegan and my family is not, so I usually focus on serving a nice vegetable side dish. 🙂

  15. Elena — December 22, 2018 at 8:21 am (#)

    My favorite is roasted turkey

  16. manda shank — December 22, 2018 at 12:34 pm (#)

    I like to make a cheese dipw

  17. Jeanna Massman — December 23, 2018 at 1:14 am (#)

    We do a fondue night during the holidays.  I like to try new sauces.

  18. Amy Baker — December 23, 2018 at 10:27 am (#)

    I’m a vegetarian so we do a side dish smorgasbord! Green bean casserole, creamed spinach, butternut squash with wild rice and cranberries, mashed potatoes, pomegranate salad….. then the desserts …. yummo and Happy tummy’s! 

  19. Kristen — December 23, 2018 at 10:40 pm (#)

    My favorite is a beef roast with cooked carrots.

  20. Jillian Too — December 24, 2018 at 1:52 am (#)

    I love a classic turkey and stuffing for the holidays.

  21. Natalie — December 24, 2018 at 5:41 am (#)

    I love to serve roast chicken with broccoli casserole and rice for the holidays.

  22. J — December 24, 2018 at 4:30 pm (#)

    My fav meal I like to serve for the holiday is a ham with mashed potatoes and gravy, butternut squash, corn, applesauce, and some kind of salad. Then different kinds of desserts like pie, bundt cake, cookies and fudge.

  23. Susan Christy — December 25, 2018 at 9:47 pm (#)

    We love lasagna for Christmas.

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