Pork tenderloin is marinated in garlic and cracked black pepper seasonings, then topped with a cranberry-pomegranate sauce and served with roasted green beans. Wonderful and easy complete meal!
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
I can’t believe Thanksgiving is only a couple of weeks away. I swear it was just yesterday that we were swimming in the pool and shopping for back-to-school supplies.
This year will be the smallest gathering at my house that I can remember in a really long time. The usual 15-17 people is down to only nine! Just too many factors keeping family members and friends away. I’m sad!
Because of the smaller crowd, I’m actually thinking of ditching the huge ham I always serve for this pork tenderloin, and just doubling it. Smithfield makes holiday prep so easy!
They have three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Applewood Smoked Bacon, Slow Roasted Golden Rotisserie, Sweet Teriyaki, Slow Smoked Mesquite, Garlic & Herb, and several more. There’s something for everyone. And super versatile – they can be grilled, roasted, and sautéed. Always fantastic!
Because their Fresh Pork is pre-marinated, it saves time in the kitchen, which is a big win on Thanksgiving when I’d much rather be enjoying my company, not stuck at the stove.
If you’re set on the traditional turkey, but having family stay over, you should consider this for dinner the next night!
Roasted Garlic & Cracked Black Pepper Pork Tenderloin
For The Pork
- 2 tablespoons extra-virgin olive oil
- 1 (1.15 pounds) Roasted Garlic and Cracked Black Pepper Smithfield seasoned pork tenderloin
For The Green Beans
- 1 pound fresh green beans , cleaned and ends trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
For The Cranberry Sauce
- 1/2 bag (6 ounces) fresh or frozen cranberries
- 1/2 cup pomegranate juice
- 1/4 cup orange juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- pinch of salt and pepper
- Preheat oven to 425°.
- Heat a large ovenproof skillet over medium-high heat. Add the 2 tablespoons of oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 25-30 minutes or until a thermometer registers 145°.
- In the meantime, place green beans on a large baking sheet. Drizzle with the 2 tablespoons olive oil, the salt and pepper; toss to coat thoroughly. Spread them out so they’re in a single layer. Roast for 10 minutes, stir, spread to a single layer again; roast for an additional 7-8 minutes until crisp tender and caramelized.
- While the pork and green beans are roasting, mix together all of the ingredients for the cranberry sauce in a medium saucepan. Bring to a boil; reduce heat to a gentle simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.
- Remove cooked pork from pan; place on a cutting board. Let stand 5 minutes.
- Cut the pork into thin slices. Divide onto plates and serve with the cranberry sauce and green beans.