Heat the olive oil in a large skillet over medium-high heat. Season the pork with
salt and pepper. Fry in the oil until browned on each side, 2-3 minutes. Transfer
the pork to a baking dish and place in the preheated oven.
Reduce the heat under the skillet to medium and add the garlic. Cook and stir
just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes
until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to
the skillet and turn to coat with the sauce. Place on plates to serve and garnish
with fresh parsley.