Hasselback Roasted Garlic Pork Tenderloin with Cranberries: The Ultimate Holiday Dinner
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, creating a show-stopping centerpiece that’s both elegant and incredibly delicious. It’s the ideal holiday dinner for making lasting memories!
Disclosure: This post is sponsored by Wüsthof! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
As the year draws to a close, a sense of reflection and celebration fills the air. It feels like just yesterday we were ringing in the New Year, and now we’re eagerly anticipating another round of festive gatherings. This time of year, with its vibrant energy and opportunities for connection, truly inspires me to create meals that are not just food, but experiences.
For me, there’s no better way to celebrate the year’s triumphs and cherish the bonds with loved ones than by sharing an extraordinary meal around a beautifully set table. It’s during these moments that simple ingredients transform into culinary masterpieces, and laughter fills the air. This Roasted Garlic Pork Tenderloin with Cranberries recipe is exactly the kind of dish designed for such occasions – a meal that embodies warmth, flavor, and festive cheer.
This particular recipe brings me so much joy, not only in its preparation but in the sheer delight it brings to those who taste it. The roasted pork is incredibly rich and succulent, perfectly balancing the tartness of the roasted cranberries. But the real secret lies in the flavorful white wine and herb pan sauce, which is created from the pan drippings, ensuring every drop of flavor is captured and beautifully tops off this memorable dish. It’s a symphony of flavors and textures that truly elevates any holiday gathering.
Table of Contents
Toggle
Celebrating with Flavor: Why This Pork Tenderloin is a Must-Try
The Hasselback Advantage: Infusing Flavor Deep Within
This isn’t just any roasted garlic pork tenderloin; it’s a dish elevated by the ingenious hasselback preparation. Instead of merely coating the meat, I create small, evenly spaced slits along the top of the tenderloin. This technique, traditionally used for potatoes, works wonders for meat, dramatically increasing the surface area for flavor absorption. Into each of these slits, I meticulously tuck a thin slice of fresh garlic, fragrant fresh thyme leaves, and aromatic fresh rosemary. As the pork roasts, these ingredients gently release their essences, infusing every fiber of the meat with a profound, rich depth of flavor that a simple rub or marinade simply can’t achieve. The result is an incredibly tender and flavorful pork tenderloin with pockets of concentrated herbaceous garlic goodness.
The Perfect Pairing: Tart Cranberries and Herbaceous Pork
The beauty of this dish extends beyond the pork itself. Fresh cranberries are added to the skillet to roast alongside the tenderloin, their tartness providing a vibrant counterpoint to the savory richness of the pork. As they cook, the cranberries soften and burst, releasing their bright, tangy juices, which meld with the pan drippings to create a complex base for the accompanying sauce. This combination of savory meat and fruit is a classic for a reason, especially during the holidays, adding both a beautiful visual and a burst of refreshing flavor to each bite.
Crafting the Tangy White Wine Pan Sauce
No holiday roast is complete without a stellar sauce, and this one is truly delightful. After the pork is roasted and resting, the same cast iron skillet, now rich with flavor from the pork and cranberries, becomes the foundation for an incredible white wine and herb pan sauce. By deglazing the pan with white wine, along with additional sprigs of fresh rosemary and thyme, we capture all those delicious browned bits – the “fond” – from the bottom. A touch of cornstarch slurry thickens the sauce to a perfect consistency, and a hint of brown sugar balances the tartness, creating a velvety, aromatic sauce that generously coats each slice of pork, adding another layer of sophisticated flavor.
Culinary Precision: The Wüsthof Knife Experience
Beyond the joy of creating an amazing meal, I find immense satisfaction in using the right tools that make cooking easier and more enjoyable. There’s nothing more frustrating than trying to slice a perfectly cooked roast with a dull knife – it’s a recipe for disaster, and all that hard work can be undermined when presenting mangled slices to eager guests. Quality tools truly make a difference in your culinary experience.
The Butcher Knife: Precision for Perfect Carving
I first encountered the Wüsthof 8″ Artisan Butcher Knife at the Denver Food & Wine Festival, and it immediately caught my eye. Its impeccable balance and ergonomic design make it an absolute dream for both general food preparation and, crucially, for carving. I personally used it to effortlessly carve our Thanksgiving turkey, and it glided through the meat like butter. A sharp, well-balanced knife like this transforms the task of butchery and carving from a chore into an enjoyable, precise art, ensuring your beautifully cooked meat is presented flawlessly every time.
The Paring Knife: Small Cuts, Big Impact
Complementing the butcher knife is the Wüsthof 4″ Extra Wide Paring Knife. This versatile little knife is one of my go-to tools for smaller, more delicate food prep tasks. Its extra-wide blade offers exceptional control, making intricate jobs like thinly slicing garlic cloves for the hasselback technique or trimming herbs an absolute breeze. Having the right size and type of knife for each task dramatically improves efficiency and precision in the kitchen.
To say that the Wüsthof collection of knives holds a permanent place in my kitchen is an understatement. Investing in high-quality tools is paramount for any home cook, as it not only simplifies the cooking process but also significantly enhances the overall enjoyment of spending time in the kitchen. When you have tools that perform flawlessly, you can focus on the artistry of cooking rather than struggling with inadequate equipment.
To truly complete your festive meal, consider pairing this savory pork tenderloin with an elegant dessert. An easy-to-make Vanilla Bean San Sebastian Cheesecake offers a creamy, rich finish that’s surprisingly simple to prepare and will impress your guests.
Holiday Gift Guide: Kitchen Favorites for the Home Cook
Looking for the perfect gift for the culinary enthusiast in your life? Look no further! My curated kitchen favorites gift guide is packed with thoughtful and practical ideas, including top-notch knives and other essential cooking tools, to inspire and delight any home chef.
This Recipe’s Must-Haves
To achieve the best results for this Hasselback Roasted Garlic Pork Tenderloin with Cranberries, these kitchen essentials are highly recommended:
- As previously mentioned, the Wüsthof 8” Artisan Butcher Knife with Hollow Edge is an absolute game-changer for carving and prep work. Its superior sharpness and balance make it a worthwhile addition to any serious cook’s collection.
- For a versatile foundation, I also highly recommend the Wüsthof Classic Chef’s 2 Piece Starter Knife Set. This set includes two essential knives that you will find yourself reaching for time and again, proving to be an excellent investment for your kitchen.
- This entire meal is effortlessly cooked in my trusted Le Creuset Signature Iron Handle Skillet! Its ability to go from stovetop to oven and back makes it incredibly versatile and perfect for achieving that beautiful sear before roasting.
THIS GIVEAWAY IS NOW CLOSED.
Roasted Garlic Pork Tenderloin with Cranberries
Equipment
-
Wusthof 8″ Artisan Butcher Knife, Hollow Edge
-
Wusthof Knife Set
-
Le Creuset Signature Iron Handle Skillet
Ingredients
- 2 lbs pork tenderloin trimmed of silverskin
- 2 cloves garlic thinly sliced
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped fresh rosemary
- Salt & freshly ground black pepper to taste
- 1 Tbsp olive oil
- 1 cup fresh cranberries
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1/3 cup dry white wine such as Pinot Grigio
- 2 tsp cornstarch
- 1 Tbsp cold water
- 2/3 cup chicken stock low sodium
- 1/8 tsp brown sugar
Instructions
-
Preheat oven to 400 degrees F (200°C).
-
Prepare the pork tenderloin for the hasselback technique: Make approximately 20 horizontal slits across the top of the pork tenderloin, spacing them evenly apart (about 1/2 to 3/4 inch). Be careful not to cut all the way through the meat.
-
Into each slit, gently tuck a thin slice of garlic, a small pinch of fresh thyme leaves, and a small pinch of chopped fresh rosemary. Once stuffed, season the entire tenderloin evenly and generously with salt and pepper.
-
Heat olive oil in a large oven-safe cast iron skillet (or heavy-bottomed pan) over medium-high heat until shimmering. Carefully add the prepared pork tenderloin to the hot skillet and sear on all sides until beautifully browned and caramelized, about 2-3 minutes per side.
-
Scatter the fresh cranberries around the pork tenderloin in the skillet. Immediately transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63°C) when measured with a meat thermometer at the thickest part.
-
Carefully remove the skillet from the oven. Transfer the pork tenderloin and roasted cranberries to a serving platter. Tent loosely with aluminum foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.
-
While the pork rests, place the skillet back over medium-high heat on the stovetop. Add the white wine, rosemary sprigs, and thyme sprigs to the skillet. Bring the mixture to a simmer, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly and burn off the alcohol.
-
In a small bowl, whisk together the cornstarch with the cold water until a smooth slurry is formed.
-
Pour the cornstarch slurry into the simmering skillet, stirring constantly until the mixture thickens slightly. Stir in the chicken stock and brown sugar, bringing it back to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce reaches your desired thickness. Taste and season with additional salt and pepper as needed.
-
Slice the rested pork tenderloin into thick medallions. Pour the warm herb pan sauce generously over the sliced pork and cranberries on the serving platter. Serve immediately and enjoy this spectacular holiday meal!